Red kidney bean & potato curry | 30 Minute Indian

Name: Red kidney bean & potato curry | 30 Minute Indian
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

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Heat the oil in a pan and add the cumin seeds and curry leaves. Once they start to sizzle, add the onions and cook over a medium heat for 6 minutes until

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