Potato and Bean Curry

Ingredients

• 1 tin Kidney Beans
• 1 Onion
• 1 Tomato
• 2 Cloves Garlic
• 1 tbsp Ginger
• 2 Large Potatoes
• 1/2 tsp Tumeric
• 1 tbsp Curry Powder
• Corriander

Directions

1. Heat some oil in a pan on high.
2. Drain 1 tin kidney beans and rinse
3. Peel and finely chop an onion, finely dice the a tomato, peel and crush 2 cloves of garlic and a 1tbsp grated ginger.
4. Then turn down the heat and add the Tomato and Onion. Simmer for 5 mins with lid on.
5. Add the garlic and ginger and simmer for 5 more minutes. While that’s going, cut 2 large potatoes lengthways into wedges (8 per potato) and boil kettle.
6. Add 1/2 tsp of tumeric and 1 tbsp Curry powder to the tomatoes/onions, stir well. Simmer for 3 mins on low/medium heat, stir frequently. Add a little water if sticking.
7. Add the beans and potatoes and some salt and 200ml of boiling water and stir well. Bring to the boil then simmer for 30/40 mins, until consistency isn’t too watery. Stir every 10 mins or so.
8. Add Corriander just before the end