On my quest to keep this week meat free I have been looking to add flavour through the inclusion of herbs and spices.

Whist reading one of my favourite blogs – Kitchen Wonders by Sumitha Shibu who is also based here in Switzerland I came across a really delicious sounding recipe for Kidney Bean Masala.

I have adapted Sumitha’s recipe slightly to suit my own taste.

RAJMA MASALA/KIDNEY BEAN MASALA

Serves 1-2

INGREDIENTS

• 240g Can of Kidney Beans, drained and rinsed
• 1 Onion, chopped
• 1 Large tomato, deseeded and diced
• 120g Mushrooms, sliced
• 1 Tbsp Fresh Ginger, chopped
• 1 Tbsp Garlic, chopped
• 1/2 Tsp Turmeric
• 1 Tsp Coriander powder
• 1 Tsp Garam Masala
• 1/4 Tsp Cumin seeds
• 1 Tsp Red chilli powder (this was a little hot for me so I think the next time I make this I will reduce this to 1/2 Tsp) I went back for seconds and decided that the chilli level was just right it is pretty hot but delicious!
• 1 Tsp sugar
• 1/2 Tsp Asafoetida
• 1 Tbsp Tomato puree
• 250ml Vegetable stock
• 1 Tbsp oil
• 1 Bay leaf
• Salt
• 1 Bunch fresh coriander, chopped

PREPARATION

1. Heat the oil and add the cumin seeds, bay leaf, garlic-ginger paste and fry until golden.
2. Add the onion and continue to fry until golden.
3. Add the chilli powder, turmeric, asafoetida, corriander powder and fry for a few seconds.
4. Add the tomatoes and salt and continue to cook for a minute.
5. Add the kidney beans, the mushrooms, the stock, tomato puree and garam masala.
6. Allow the curry to simmer for a further 10 minutes or until the gravy has reached the desired consistency, add the chopped fresh coriander, stir and serve immediately with flat breads.

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