Mixed Bean Curry

• 7 oz dried red kidney beans, soaked in cold water overnight
• 2 tbsp vegetable oil
• 1/2 tsp brown mustard seeds
• 1/2 tsp cumin seeds
• 15 None fresh curry leaves
• 1/4 tsp turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 None fresh long green chilies, seeded, finely chopped
• 3 cloves garlic, finely chopped
• 1 tsp finely grated fresh ginger
• 2 tsp sugar
• 1/2 tsp salt
• 4 None fresh tomatoes (around 1 1/4 lb), finely chopped
• 1 cup vegetable stock
• 5 oz frozen broad beans, thawed, peeled
• None None yogurt and fresh mint leaves, for serving

1. Drain kidney beans and rinse under cold water. Transfer to a medium saucepan and cover with water. Bring to a boil then drain. Add fresh water to pan and bring back to a boil. Simmer, partially covered, for about 1 hour, or until tender. Drain.
2. Meanwhile, heat oil in a medium pan over medium-high heat. Add mustard seeds, cumin seeds, curry leaves, turmeric, ground coriander, cumin, green chilies, garlic and ginger. Cook, stirring, for 1 min, or until seeds begin to pop. Add sugar, salt, tomatoes and stock. Bring to a boil then reduce heat and simmer for 5 mins.
3. Add kidney beans and broad beans. Simmer, partially covered, for about 5 mins, or until beans are heated through and tender. Season to taste.
4. Serve with yogurt and mint.

kidney beans, vegetable oil, brown mustard seeds, cumin seeds, curry, turmeric, ground coriander, ground cumin, green chilies, garlic, ginger, sugar, salt, tomatoes, vegetable stock, beans, mint

Taken from recipes-plus.com/api/v2.0/recipes/32872 (may not work)