Natal Red Kidney Bean Curry

3 tbsp vegetable oil ½ tsp brown mustard seeds ½ tsp cumin seeds pinch ground asafetida*	Pour the oil into a medium pan and set over a mediumhigh heat. When the oil is hot, put in the mustard seeds, cumin seeds and asafetida.
3 medium fresh tomatoes, grated 15 curry leaves, if available ¼ tsp turmeric 1 tsp ground coriander 1 tsp ground cumin 2 green chillies, finely chopped 1 clove garlic, peeled and crushed 1 tsp fresh ginger, peeled and grated to a pulp 1 tsp demerara sugar 1½ tsp salt	As soon as the mustard seeds begin to pop, add the tomatoes, curry leaves, turmeric, coriander, cumin, green chillies, garlic, ginger, sugar and salt. Stir and bring to the boil. Reduce the heat to low and simmer gently for 5 minutes.
2 tins of kidney beans or a mixture of other types of beans.	Add the beans, bring to a simmer, and cook, uncovered, on a very low heat, for 20 minutes.

Serve with sweet potato (microwave 5 minutes) and greek yoghurt.

* Careful with the asafetida if you are gluten intolerant. Many suppliers include wheat flour. Pure supplies can be found but they are necessarily more expensive. 

North Utsire