Heat the oil in a saucepan

Chop and dice the onion and garlic.

Add the onion and garlic to the pan and sauté until golden (probably about 5 minutes).

Stir in the curry powder thoroughly.

Add the tomatoes, mix, and cook on a high heat for 5 minutes.

Drain the mixed pulses and wash.

Peel then grate the ginger root.

Add the beans and the ginger to the pan. Season with salt to taste and mix together. Cook for 5 minutes

Add hot water and cook over a low/medium heat for 5 minutes.

Serve with rice or naan bread and top off with chopped coriander leaves.

Enjoy!