Rajma Matar Masala with Brown Rice

Method

1. 1Cook the brown rice in simmering water for approximately 22-25 minutes until tender, then drain.
2. 2Heat the oil in a saucepan over medium heat. Add the onion and cook for 5-6 minutes until soft. Add the garlic and ginger and cook for another minute.
3. 3Add the cumin, coriander, turmeric and chilli powder and stir for 30 seconds to release the aromas.
4. 4Add the chopped tomatoes and cook for 5 minutes until they have reduced and begun to form a thick masala.
5. 5Add the kidney beans, peas and 100ml water. Bring to a gentle simmer and cook uncovered for 10-12 minutes.
6. 6Crush roughly one-quarter of the kidney beans against the side of the pan with a wooden spoon. This naturally thickens the curry.
7. 7Stir through the garam masala, lemon juice and fresh coriander. Serve with the brown rice and yoghurt on the side.