Instruction

• Heat the oil in a large frying pan over a low-medium heat
• Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour
• Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant
• Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic
• Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil
• Turn down the heat and simmer for 15 mins until the curry is nice and thick
• Season to taste, then serve with the basmati rice and the coriander leaves