Delicious bean curry

Ingredients for 2 servings:

• 3 cans of beans, red and/or white beans
• 3 can/n tomatoes, chunky
• 1 small onion(s), red
• 1 tsp, sautéed coriander, fresh or as a ready-made spice
• 1 tsp mustard seeds, yellow or black
• 1 tsp ginger paste
• 2 tsp curry paste, red
• olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple, affordable

Drain the beans well. Meanwhile, heat the olive oil in a pan, dice the onion, and add it to the pan along with the mustard seeds. Sauté for about 4-5 minutes over medium heat, until the mustard seeds release their slightly spicy aroma (be careful, they may splatter if they get too hot). Add the diced tomatoes from the can (careful, they may splatter). Add the ginger paste, curry paste, and coriander, and stir to combine. Then add the beans and let everything simmer for another two or three minutes. You can garnish with fresh coriander leaves, parsley, or similar to taste. Notes: The curry paste is very spicy, and the coriander has a very distinctive flavor of its own—so I strongly advise against adding salt, pepper, or anything else. If you like it very spicy, you can of course add more curry paste—everyone will have to adjust the seasoning to their own liking. I estimate about 1.5 cans of beans per person, but everyone’s appetite varies, so my recipe is just a guideline; you can adjust it to your liking. I always like to make a little extra and then store the rest in a Tupperware container. Since the curry keeps well, you can take it to work the next day, for example. It also tastes delicious cold.