Mushroom rajma (red kidney bean stew)

Red kidney beans are delicious cooked with tomatoes, onions and Indian spices, with mushrooms adding texture to the stew.

Serves: 4

Ingredients
400 g sieved tomatoes (passata)  or pureed canned tomatoes or about 4-5 medium tomatoes pureed and simmered for 10 minutes (only use fresh tomatoes if they are sweet and flavoursome)
2 cups cooked red kidney beans
2 cups diced mushrooms (I used chestnut mushrooms)
1 onion, diced
1 tablespoon finely chopped ginger
1 green chilli, sliced
1 teaspoon oil
2 teaspoons garam masala
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
a large pinch of fennel seeds
a large pinch of cumin seeds
2 tablespoons chopped fresh coriander
Salt to taste


Chapattis, naan, or other flat-bread, or rice, to serve

Method
Heat the oil in a large pan over a low heat and cook the onion for about 10 minutes until softened and beginning to turn translucent. Increase to medium heat and add the the ginger, chilli, mushrooms and spices and cook for 5-7 minutes until the mushrooms begin to soften and release a lot of liquid. Add the tomato paste and red kidney beans, mix well, cover and simmer for 15-20 minutes, until the sauce has thickened and the vegetables are soft. Add salt to taste. Serve hot sprinkled with chopped coriander, alongside flat-breads or rice.