Red Bean And Tomato Curry

• 2 tablespoons sunflower oil
• 1 large onion, sliced
• 3 garlic cloves, minced
• 1 green chili pepper, halved, seeded and thinly sliced
• 1 tablespoon fresh ginger, grated (about 1in piece)
• 1 tablespoon hot curry powder
• salt
• 1 (14 ounce) can chopped tomatoes
• 2 (14 ounce) cans kidney beans, drained and rinsed
• 1 tablespoon lemon juice
• cilantro leaf, to garnish

1. Heat the oil in a large frying pan, add the onions, garlic, chili and ginger and cook, stirring occasionally for a few mins until all the aromas are released and the onion is softened but not colored.
2. Add the curry powder and season with salt then cook, stirring for a further 2 minutes.
3. Add the tomatoes, with most of their juice and cook for about 3 minutes Add the beans and cook for a further5 mins or until the beans are warmed through and the sauce is thickened.
4. Add the lemon juice and serve hot garnished with cilantro.

sunflower oil, onion, garlic, green chili pepper, fresh ginger, curry, salt, tomatoes, kidney beans, lemon juice, cilantro leaf

Taken from www.food.com/recipe/red-bean-and-tomato-curry-407746 (may not work)