Swahili Kidney Bean Stew with Sukuma Wiki & Rice

Peel and finely slice 1 [2] red onion[s] and finely chop the rest

Dice 2 [4] tomatoes chop the rest into wedges

Peel and finely chop (or grate) the garlic

Heat a medium, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat

Once hot, add the sliced red onions with a pinch of salt and cook for 6-8 min or until starting to soften

Once softened, add the tomato wedges with the chopped garlic and tomato paste

Cook for a further 5-6 min or until the tomatoes have broken down

Meanwhile, heat a separate wide-based pan with a generous drizzle of vegetable oil over a medium heat.

Once hot, add the chopped red onions and cook for 3-4 min or until starting to soften, then increase the heat to high and add the diced tomatoes with the shredded kale and a pinch of salt and pepper

Cook for a further 2-3 min or until the kale has wilted

Once the tomato wedges have softened, add the ground coriander, ground cumin and turmeric and stir to combine

Drain and rinse the kidney beans, then add them to the pan with 150ml [250ml] boiled water, the Kallo vegetable stock cube and coconut cream

Give it a good mix up, then bring up to the boil

Once boiling, reduce to a low heat and cook for 5-6 min further or until the kidney beans are cooked through

Squeeze the pouch[es] of steamed white basmati rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly

Chop the coriander roughly, including the stalks