Simple store cupboard curry's

Sometimes when I come home and I don't want to spend an hour in the kitchen making dinner, I look in my store cupboard and see what I can curry up!

There is always a can of red kidney beans floating around as well as chick peas and black beans being essentials in our home.

Red kidney bean and sweetcorn curry is one of mine (and the American Vegetarian's) favourite store cupboard curry. The pair go together so well and we love how comforting it feels too. Now as this is is a dinner where I don't want to spend most of the evening cooking, we serve it with whole ice burg lettuce leaves and yoghurt and have a kind of lettuce wrap curry.

So this is my 'done in 30 minutes' dinner. Not quite to Jamies' standard but good enough for me.

Ingredients

1 400g can of Red Kidney beans; drained & rinsed under water

1 200g can of sweetcorn; drained & rinsed under water

1 tblsp of oil (Olive, vegetable or sunflower)

1/2 tsp of mustard seeds

3/4 tsp of cumin seeds

pinch of asafoetida (optional)

1/4 tsp of turmeric

1/2 tsp of chilli powder

2 tsp of ground coriander

3/4 tsp of salt

3/4 tsp of sugar

1 fresh tomato; chopped

some water

handful of fresh coriander

Method

Heat the oil in a pan and once hot add the mustard seeds and cumin seeds. Once they start to pop, add the asafoetida (if using) then add the red kidney beans and sweetcorn. Add all the spices and the tomato, and stir well. Add enough water so it covers the kidney beans and sweetcorn then cover with a lid half on and cook on a medium heat for 20-25 mins. Half way through the cooking time you can give it a stir and taste it to see if you need to adjust the seasoning. Add water if you want the dish to be more saucy. Once done garnish with the fresh coriander.

Serve with whole lettuce leaves, yoghurt and poppadoms, for an Indian lettuce wrap dinner.

(The picture above is not the dinner we had, but an idea of what it looked like!)