Simple rajma curry | Kidney bean curry - Recipes - Healthier Families - NHS

Ingredients

• 2 tablespoons rapeseed or vegetable oil
• 1 handful of dried curry leaves
• 2 teaspoons mustard seeds
• 2 teaspoons cumin seeds
• 1 dried red chilli, halved
• quarter of a teaspoon hing (asafoetida powder), optional
• 1 tin chopped tomatoes
• 3 fresh green chillies, chopped (or red chilli powder, to taste)
• 3 cloves garlic, crushed
• 1 thumb-sized piece ginger, grated
• half a teaspoon turmeric
• 2 heaped teaspoons dhana jeera (equal mix of ground cumin and ground coriander seeds)
• 1 teaspoon salt (optional)
• 2 tins red kidney beans, drained and rinsed
• 200ml (about a mugful) hot water
• 1 handful fresh coriander leaves, roughly chopped
• 200g basmati rice, cooked as per packet instructions
• half a large cucumber, cut into wedges
• 4 tablespoons low-fat plain yoghurt