This is a super simple yet flavourful dish, quick to pull together on a weeknight while still providing plenty of nutrition. Kidney beans are one of the most affordable options for a filling and healthy protein source.
Set rice on to cook according to instructions (I use a rice cooker)
Peel and dice the onion, peel and mince the garlic and grate the ginger
Heat olive oil in a medium saucepan and sauté the onions on a medium heat until golden and translucent
Add minced garlic and grated ginger to saucepan and stir for a further one minute
Add turmeric, cumin, ground coriander, garam masala and fresh curry leaves (remove stalk) to the saucepan and stir for 30 seconds (add a little water to prevent sticking)
Drain and rinse kidney beans and add to the saucepan along with the can of crushed tomatoes (including their juice) and the can of coconut milk
Stir everything well, bring to a near boil then reduce to a simmer for 25 minutes
While the curry and rice is cooking, chop the broccoli into florets and top and tail the green beans
When the curry has 8-10 minutes of cook time remaining, place the broccoli and green beans in a steamer over medium heat and steam to your liking (I like mine with a little crunch left in them)
Serve rice onto plates, top with kidney bean curry and serve veggies on the side, finish everything off with a sprinkling of fresh chopped coriander
Leftovers can be stored in an airtight container in the refrigerator for up to three days.