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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 GBP10 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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