My Red Kidney Bean and Vegetable Curry served with brown rice and coconut yogurt/cucumber raita. Garnished with fresh coriander from my garden.
1. Cook chopped brown onion, garlic paste, ground coriander seeds, cumin powder, garam masala and curry powder in pot.
2. Add two tins of tomatoes and one tin of lite coconut milk. Bring to the boil.
3. Add fresh soaked or a tin of drained kidney beans, cauliflower, broccoli, carrots, curry leaves, kafir lime leaves, salt and pepper.
4. Bring to the boil again then turn down to simmer until liquid has substantially reduced.