Heat 2 tbsp rapeseed oil in a pan on medium flame
Add your black mustard seeds, cumin seeds, cloves, your small cinnamon stick (broken into small pieces) & a few curry leaves
When the seeds start to crackle, add 1 small chopped onion, your chopped garlic, chopped tomatoes & 1 kg drained cooked organic kidney beans (or the beans of your choice)
Mix
Add your turmeric powder & cumin-coriander powder blend
Add water to your curry
Add jaggery & Himalayan salt to taste
Let simmer for 2 mins
Garnish with coriander
Ingredients
Directions
Heat 2 tbsp rapeseed oil in a pan on medium flame
Add your black mustard seeds, cumin seeds, cloves, your small cinnamon stick (broken into small pieces) & a few curry leaves
When the seeds start to crackle, add 1 small chopped onion, your chopped garlic, chopped tomatoes & 1 kg drained cooked organic kidney beans (or the beans of your choice)
Mix
Add your turmeric powder & cumin-coriander powder blend
Add water to your curry
Add jaggery & Himalayan salt to taste
Let simmer for 2 mins
Garnish with coriander
