Wash the rice well, place in a pan with 425ml water. Place a lid on the pan. Bring to the boil, then turn the heat right down and allow the rice to steam for 30 minutes. Turn the heat off and leave the pan covered for a further ten minutes or until ready to serve.
Blitz the onions, carrots, chilli, garlic, ginger and tomatoes in a blender until a loose paste forms (I use my Froothie power blender).
Heat the oil in a large pan and fry the cumin seeds for a few seconds, then add the tomato paste.
Stir, bring to a simmer and cook for twenty minutes.
Fill the empty tomato tin with water and add this to the paste.
Bring to a simmer and add the beans and remaining spices. Add salt to taste and cook for a further ten minutes.
Scatter the coriander leaves over the top just before serving.
Serve with the rice, your choice of green vegetable and pickles.
Notes
Soak the rice in warm water for at least an hour before needed to speed up the cooking time. Wash well and cook as above.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.Adapted from Fresh India by Meera Sodha