Muni's Kitchen

Beef and Kidney Bean Curry

Ingredients

Serves 4
• 4 tbsp Groundnut/Sunflower Oil
• 400g Beef, washed and cut into small cubes
• 300g chopped Tomatoes, tinned
• 400g Red Kidney Beans, tinned
• 1 tbsp Tomato Purée
• 1 medium Onion, finely sliced
• 1/2 tsp Cumin seeds
• 1/2 inch piece Fresh Ginger, grated
• 2 cloves Garlic, crushed or grated
• 1 level tsp Himalayan/Sea Salt
• 1 tsp Ground Cumin
• 1 1/2 tsp Ground Coriander
• 1/2 tsp Red Chilli Flakes
• 1 level tsp Tikka Curry Powder
• 1/4 tsp Dried Mint
• 1 cup Boiling Water

Method

STEP 1: Heat oil in a medium heavy-based pot. To this, add
onions and cumin seeds and fry until onions are golden.
STEP 2: Add beef and stir well. Cover and simmer on a
medium heat until the water has evaporated.
STEP 3: Add ground cumin, ground coriander, fresh ginger
garlic, red chilli flakes, tikka curry powder, salt and
dried mint. Cook for 1 minute on a low heat.
STEP 4: Add tomato purée and chopped tomatoes. Mix well,
cover and simmer on low heat for 25 minutes.
STEP 5: Add boiling water and continue cooking
for approx. 15 minutes on medium heat or until
beef is soft and well cooked.
STEP 6: Add kidney beans and simmer for a further
15 minutes or until the water has evaporated.

Serve with hot naan bread or plain basmati rice.