Ingredients

Method

• 3 T Thai red curry paste
• 2 T canola oil
• 1-2 dried chillies
• 4 crushed cloves garlic
• 1 t grated ginger
• 1 chopped onion
• 1 x 400 g can whole tomatoes
• 1 x 400 g can drained lupin beans
• Chopped coriander

Method

Ingredients

In a saucepan over a medium to high heat, gently fry Thai red curry paste in hot canola oil.
Add dried chillies, crushed cloves garlic, grated ginger and chopped onion.
Fry gently until softened. Add can whole tomatoes and can drained lupin beans and simmer gently for 15 minutes, or until reduced.
Serve with chopped coriander.