Kidney Bean Curry
Finely chop the onions, ginger, and garlic.
Get a large saucepan over a medium heat. Pour in a good glug of neutral oil. Add the onion along with a pinch of salt. Fry, stirring regularly for 5 minutes until soft then scrape in the ginger and garlic. Cook for a minute more.
Spoon in the curry powder or paste and whole spices into the pan. Cook, stirring for a minute until smelling fragrant then tip in the chopped tomatoes and kidney beans along with their water. Season well with salt and pepper, bring the curry to the boil then turn down the heat and simmer gently for 15 minutes until thickened.
Squeeze in the lime juice and season to taste. Serve with rice or naan, tear over some coriander and dollop with a spoonful of mango chutney.