Black bean curry

Ingredients

• 2 tbsp rapeseed or sunflower oil
• 1 medium onion, roughly chopped
• 1 tbsp finely grated fresh root ginger
• ½ tsp dried chilli flakes
• 1 tsp ground coriander
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 200g/7oz chopped tomatoes, from a tin
• ½ tsp fine sea salt, plus extra to season
• 400g tin black beans, not drained
• squeeze lemon or lime juice

Method

1. Heat the oil in a medium saucepan and gently fry the onion for 4–5 minutes, or until softened and lightly coloured, stirring regularly. Add the ginger, chilli flakes, coriander, cumin and turmeric and cook for a further 2 minutes, stirring constantly. Stir in the tomatoes and salt and bring to a simmer. Cook for 5 minutes more over a medium heat, stirring regularly. Remove from the heat and blend with a stick blender until smooth.
2. Return to the heat, add the black beans with their liquid, season with a squeeze of lime or lemon juice and more salt if needed, then simmer for another 2–3 minutes, or until the curry is hot, stirring regularly.
3. Serve with the rice, yoghurt, fresh coriander and lime or lemon wedges for squeezing.