MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Kidney Bean And Sweet Corn Curry
Categories: Indian, Vegetarian
     Yield: 4 Servings

     3 tb Rapeseed oil
    25    Fresh curry leaves
          - (2 sprigs)
     1 ts Cumin seeds
     1    Brown onion;
          - peeled & chopped
          Fresh ginger (2x2 cm);
          - peeled, finely grated
     4 cl Garlic; peeled and minced
     1    Green finger chiles;
          - up to 2 -OR-
     1 ts Kashmiri chilli powder
   400 g  Tin finely chopped tomatoes
          - or passata
 1 1/2 ts Garam masala
   800 g  Tins kidney beans in water;
          - drained and rinsed
 1 3/4 ts Fine sea salt
   150 g  Frozen sweet corn; defrosted
          Chapatis; to serve
          Greek yoghurt to serve

 Preparation time: 10 minutes
 Cooking time: 40 minutes

 My grandmother, Narmada Lakhani, passed away earlier this year aged
 92. Well, we think she was 92, but no one recorded her birth date, so
 we can only estimate. What we do know about her, though, is that she
 had a very cheeky laugh, and that she loved lager tops, penny slot
 machines and tucking £10 notes down her bra, ready to hand out to an
 unsuspecting grandchild as a gift. She never asked if I was happy,
 only if I'd eaten well, which I assume to her were the same thing. At
 this time of year, eating well for her meant tucking into sweet corn,
 so, in her memory, I'm going to do the same

 Heat the oil in a large, deep-sided frying pan and test it's up to
 temperature by dipping in a wooden spoon: if bubbles form around the
 spoon immediately, the oil is ready.

 Drop in the curry leaves and cumin seeds, leave them to splutter for a
 minute, then add the onion.

 Cook, stirring frequently, for about 10 minutes, until the onion is
 glossy and soft enough to cut with a wooden spoon; don't skimp on the
 time here.

 Add the ginger, garlic, and chile to the softened onions and cook,
 stirring, for 2 minutes.

 Tip in the tomatoes and leave to cook for approximately 8 minutes,
 until the mix splits and the tomatoes start to release oil back into
 the pan.

 Add the garam masala, stir for 1 minute, then add the kidney beans,
 salt, 250 ml cold water, and the sweet corn, and bring to a boil.

 Turn down the heat to a simmer and leave to cook for a further 10
 minutes.

 Serve with chapatis and thick Greek yoghurt.

 Recipe by Meera Sodha

 Recipe FROM: <https://www.theguardian.com/food/2025/sep/06/
 kidney-bean-and-sweetcorn-curry-recipe-meera-sodha>

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