Chickpea, Kidney Bean, and Black Bean Curry

A vegetarian recipe, with chickpeas, red kidney beans, leek, potato, and red chilli. Built on an existing garlic and black bean sauce.

I used dried chickpeas and red kidney beans, so they were soaked overnight. Then they were boiled for forty-five minutes, along with the potato pieces, the garlic and black bean sauce, and the diced leek. After that I added the ginger, the Madras curry powder, and the red chilli.

Diced coriander leaf was then added, and stirred through. Served with two lightly toasted Peshwari naans, and a serving of lime pickle. Fabulous!