C41 Rajma Curry
Ingredients
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| 1 tbspn oil | ½ tspn ground coriander |
| ¼ tspn cumin seeds | ½ tspn ground cumin |
| 50 gm onion (prepared weight) | ¼ - ½ tspn chilli powder |
| 1 tspn red or green chilli | ¼ tspn curry powder |
| ¼ tspn paprika | 3 tbspn chopped tomato |
| ¼ tspn turmeric | ¼ tspn salt |
| 150 ml c41 curry base sauce | 1 small tin red kidney beans (rajma) |
Preparation
- Slice the onion.
- Deseed (or not if you like it hot) the chilli and chop finely.
- Drain and rinse the kidney beans.
- Add 50 ml of water to the 150 ml of c41 base sauce and mix well (makes 200 ml).
Cooking
- Heat the oil fry the cumin seeds for about 15 sec.
- Add the onions and red or green chilli and fry, stirring regularly, for 2 min.
- Add the turmeric and paprika and cook, stirring for 1 min.
- Add 100 ml of hot water and cook, stirring regularly, for 5 min.
- Add the cumin, coriander, chilli powder and curry powder and cook, stirring, for 30 sec, adding a little c41 base sauce if needed to prevent drying and burning.
- Add the chopped tomato, salt and 80 ml of c41 base sauce and cook, stirring for 1 min.
- Add the kidney beans and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding the remaining c41 base sauce as needed to maintain the desired sauce consistency.
Serving
- Serve with rice and garnish with a little freshly chopped coriander.
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