Kidney Bean Curry

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Put a large frying pan over the heat with the oil 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.
2. 2Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
3. 3Add the spices to the pan and leave to cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then let come to a boil.
4. 4ServeTurn 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.