This kidney bean curry is an easy one-pot dinner for four, and costs less than $3 to make
1tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
1tsp ground coriander
1 tsp garam masala or curry powder
400g can chopped tomatoes
400g can kidney beans, in water
1 cup basmati rice
Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly until they go a bit see-through. Add the garlic and spices and cook for two mins.
Pour in the chopped tomatoes and the kidney beans, still in their water. Add the cup of rice and two cups of water. Bring to the boil.
Simmer for 20 minutes until the curry is nice and thick and the rice is cooked through.
Top tip: serve with a slice of naan bread or toast with garlic butter