Red kidney bean & potato curry | 30 Minute Indian | Umami

Ingredients

• 2 tablespoons sunflower oil
• 1 teaspoon cumin seeds
• 10 fresh curry leaves
• 2 onions, finely chopped
• 2 garlic cloves, grated
• 2.5cm (1 inch) piece of fresh root ginger, peeled and grated
• 2 tomatoes, finely chopped
• 1 teaspoon salt
• 1 teaspoon garam masala
• 1 teaspoon chilli powder
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 potato, peeled and cut into 1cm (½ inch) cubes
• 2 x 400g (14oz) cans red kidney beans, drained and rinsed
• 300ml (10fl oz) boiling water
• handful of fresh coriander leaves