Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Introduction:
Indulge in the bold and spicy flavors of this Kidney Bean Curry. With the perfect balance of spices and the creaminess of plant milk, this dish is a real treat for your taste buds. It’s an ideal recipe for four and can be enjoyed with rice, a dollop of avocado, and a sprig of fresh coriander.

Ingredients:

• 1 onion
• 2cm cube of ginger, grated
• 1 tsp cumin seeds
• 1 jalapeno, sliced
• 1 can of BPA-free tinned tomatoes
• 1/2 tsp ground red chilli
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 can of drained BPA-free kidney beans
• 1 cup water
• 1 cup plant milk
• Salt to taste
• Optional: Pinch of cayenne

Instructions:

1. In a large pan, sauté the onion, grated ginger, cumin seeds, and sliced jalapeno for about 1 minute, or until the onions become translucent.
2. Add the tinned tomatoes to the pan and stir until the mixture comes to a boil.
3. Stir in the ground red chilli, ground turmeric, and garam masala. Then, add the drained kidney beans to the pan and combine with the spice mixture.
4. Pour in the water and simmer the curry with the lid on for about 10 minutes.
5. Add the plant milk and bring the curry to a boil.
6. Season the curry with salt to taste. If you prefer an extra kick of spice, you can add a pinch of cayenne at this stage.
7. Remove the pan from the heat and serve the kidney bean curry over rice. Top each serving with a dollop of avocado and a fresh sprig of coriander. You can also consider adding a spoonful of coconut yoghurt for a creamy touch.

Enjoy your spicy Kidney Bean Curry, a delightful meal for four with a burst of flavour!