Kikomando

Ingredients

• 4 ready-made chapatis
• 2 x 400 g tins red kidney beans, drained, or 3 cups cooked beans
• 1 large onion, finely chopped
• 3 ripe tomatoes, chopped
• 3 garlic cloves, crushed
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 3 tbsp vegetable oil
• 250 ml water or bean cooking liquid
• 1 tsp salt
• 1/2 tsp black pepper
• 1 ripe avocado, sliced
• 3 tbsp chopped coriander

Before you cook

• Stack the chapatis and cut them into strips about 2 cm wide, then cut across into rough squares.
• Chop the onion, tomatoes and garlic.
• Drain and rinse the beans, keeping 250 ml of the liquid if you cooked them yourself.

Steps

1. Heat the oil in a wide pan over medium heat.
2. Add the onion and fry for 6 minutes, stirring, until soft and just beginning to brown at the edges.
3. Stir in the garlic, curry powder and cumin and cook for 1 minute until the spices smell toasted.
4. Add the tomatoes and cook for 6 minutes, pressing them down, until they break into a thick red sauce.
5. Tip in the beans and pour over the water.
6. Season with the salt and pepper and bring to a simmer.
7. Simmer for 8 minutes, mashing about a quarter of the beans against the pan to thicken the stew.
8. Take the pan off the heat and fold the chapati pieces through so they soak up the sauce but keep some chew.
9. Divide between bowls and lay avocado slices over the top.
10. Scatter with coriander and serve straight away.