Beany stew curry

Ingredients

1 tablespoon rapeseed oil

1 tablespoon salted butter

1 teaspoon cumin seeds

1 leek, trimmed, cleaned and finely chopped

2 celery sticks, finely chopped

2 garlic cloves, grated

2.5cm (1 inch) piece of fresh root ginger, peeled and finely grated

400g (14oz) can chopped tomatoes

1 teaspoon garam masala

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon chilli powder

400g (14oz) can red kidney beans, drained and rinsed

400g (14oz) can cannellini beans, drained and rinsed

400ml (14fl oz) boiling water

20g (¾oz) fresh coriander leaves, finely chopped

Directions

Heat the oil and butter in a pan and add the cumin seeds. Once they start to sizzle, add the leek and celery and cook over a medium heat for 5 minutes until softened. Then add the garlic and ginger and cook for a minute.

Pour in the tomatoes, cover and cook over a medium heat for about 5 minutes until the mixture starts to become mushy.

Stir in all the remaining ingredients except the coriander, cover again and cook over a medium to low heat for 15 minutes. (If you have more time, you can alternatively let the curry cook over a low heat for 40–45 minutes, stirring halfway through.)

Add the coriander and serve.

Notes

This delicious, warming, hearty stew curry featuring a combination of simple spices and beans is great for any season. Use other beans of your choice if you wish and you can also add extra herbs if you have any that need using up. This is lovely on its own or with some rice or slices of toasted sourdough.