Preparation is key, have the red kidney beans soaked and cooked prior.

Blended Paste

• 1 tea cumin seeds
• 2 medium onions, diced finely
• 2 inches of giner, diced finely
• 6 cloves of garlic minced
• 2 green chilies, or Jalapenos chopped
• 2 large tomatoes OR 1x 400g can of diced tomatoes
• 2 tea coriander (ground)
• 1 tea cumin (ground)
• 1 tea garam masala
• 1/4 tea tumeric (ground)
• 2 cups of cooked red kidney beans, or 2x 400g cans of Red Kidney Beans (add them to taste)

1. Prepare all ingredients, place into bowls etc.
2. In a deep pan, heat oil gently (not too hot) and add the cumin seeds. When they stop sizzling, add the onions and fry until soft and translucent
3. Add the giner and garlic and fry for 2 minutes
4. Add the green chilies, tomatoes, coriander, cumin, garam masala and tumeric and fry until the oil separates
5. Add the red kidney beans, some water (not too much, just enough so that the mixture won't stick and burn to the bottom of the pan).
6. Cook until beans are soft and the sauce has reduced a bit
7. Mash some of the beans (if you have excess cooked beans) to thicken the sauce

Serve. Best eaten with nan-bread. Adjust spices and salt as necessary. Additional chilli powder as necessary.

— Robert Zamperoni