Healthy kidney bean curry recipe

Preheat the oven to 220°C/200°C fan/gas 7. Rinse the rice (250 g) under cold water, then add to a saucepan and cover with water. Bring to the boil, reduce to a simmer, cover and cook for 35 minutes until tender; drain if needed.

Toss the cauliflower florets (1) with a drizzle of olive oil, 2 tsp of the turmeric (2 tsp), and a pinch of salt and pepper, then spread out on a lined baking tray and roast for 25 minutes, until tender and golden.

Place the radishes (200 g) in a bowl with the juice of 1 lime (1) and a pinch of salt. Toss well and set aside to lightly pickle.

Heat a large frying pan over medium heat with a glug of oil. Add the red onion (1), garlic (3 cloves), ginger (2 cm) and one of the green chillies (1) and cook for 5 minutes, until softened. Stir in the cumin seeds (1 tsp), remaining 2 tsp turmeric (2 tsp), and the garam masala (2 tsp) and cook for 1 minute, until fragrant. Add the kidney beans (2 tins) and chopped tomatoes (1 tin), then simmer for 10 minutes until thickened. Season to taste with salt and pepper.

Finish the roasted cauliflower with the zest and juice of 1 lime (1). Spoon the rice into bowls, top with the kidney bean curry, roasted cauliflower and pickled radishes, and scatter over the remaining sliced green chilli (1).