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Heat the vegetable oil in a large frying pan over low-medium heat. Add the onion and a pinch of salt, then cook slowly, stirring occasionally, until the onion is softened and just starting to take on a light gold color.
Stir in the garlic, ginger, and coriander stalks. Continue to cook for another 2 minutes, until you can really smell their fragrance in the pan.
Add the cumin, paprika, and garam masala to the pan and cook for another 1 minute, stirring constantly, until the spices become fragrant. You'll notice their scent deepen quickly.
Tip in the chopped tomatoes and the kidney beans, along with any liquid from their can. Bring the mixture up to a boil.
Turn down the heat to a gentle simmer and let the curry cook for 15 minutes, stirring occasionally, until the sauce has visibly thickened and coats the back of a spoon.
Season the curry to taste, then serve it hot with basmati rice and a scattering of fresh coriander leaves.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
