Curried aduki beans

Look, some meals, like people, just aren't that photogenic

And we all know this doesn't make them any less worthwhile. Sometimes, in fact, it's the opposite. Just as you wouldn't want all your friends to be models, it would also be unhealthy to be too concerned with how photogenic your food is. I have nothing against models, of course, a close friend of mine used to be one and she's an incredibly interesting person. However, she is not your average model, or person, in fact, and I still believe that if all your friends were models, your life may be a little dull. More often than not, the camera doesn't capture the more important qualities in life and is all too easy to trick with superficialities. It's like parties where everyone looks amazing on the photos aren't usually the best parties. Or the way a beautiful landscape can look a bit flat once you've tried to immortalize it... I think I've proved my point now. So I do hope that you try my new recipe, because even though it may not look like the most beautiful meal out there, it was one of the most delicious I've made in recent weeks and probably the most healthy too...

Ingredients

Aduki beans (soaked overnight and cooked according to packet instructions - aprox 300g

Half an onion

Garlic clove

1 green chilli

2 inches of ginger root

Handful coriander

Juice of 1 lime

Coconut oil

2 handfuls cherry tomatoes or more

1 tsp turmeric

1 tblsp garam masala

Tin of coconut milk

Sea salt

(Handful cooked brown rice to serve if you wish)

Blend the ginger, garlic, onion, turmeric, chilli and a bit of lime juice, either in a blender or by hand with a pestle and mortar like I do (or get LT to do), then fry with the coconut oil. After 5min add the cooked aduki beans and a splash of water, then very soon after, the cherry tomatoes. Cover and allow to fry for about 5min, stirring occasionally. Add the coconut milk and chopped coriander, then cover again and continue frying for 10min. Add the garam masala and salt and keep stiring. Finally, add the lime juice. Either serve this on top of the rice or stir the rice in at the end. Make sure you save any leftovers for lunch the next day, this tastes great at room temperature also