Ayako's Bean Curry

2 tins mixed kidney beans with chilli (Sainsbury's)
2 tomatoes
2 onions (medium)
4 small potatoes
50 gms sun-dried tomatoes
1 vegetable stock cube
Olive oil / sunflower oil mix
Garlic
Soy sauce (2 tbl)
Konbu powder (2 tbl)
Chilli powder (1 tps)
Coriander powder (1 tps)
Ground cumin powder (1 tps)
Madras curry powder (1 tbl)
Mild curry powder (1 tbl)
Coconut milk (half a tin)
Sugar (1 tbl)
Salt to taste
Butter (2 oz)

Par-boil the potatoes and peel and cut
Make tomato sauce in the usual way as for a pasta dish

In a saucepan, empty the two tins of kidney beans

Add the stock cube, soy sauce, konbu and sugar to the potato water and dissolve

When the oils are hot in a frying pan mix the oils, mix the curry powders, coriander, chilli and cumin and fry for two minutes

Mix the tomato sauce with the kidney beans and add the Japanese stock

Add the curry spices

Add the cubed potatoes cook for 15 minutes

At the end, add the coconut milk and a knob of butter

Salt and season to taste

Serve with basmati rice and chopped coriander