Meera Sodha's recipe for kidney bean and sweetcorn curry

"My grandmother, Narmada Lakhani, passed away earlier this year aged 92. Well, we think she was 92, but no one recorded her birth date, so we can only estimate. What we do know about her, though, is that she had a very cheeky laugh, and that she loved lager tops, penny slot machines and tucking 10 notes down her bra, ready to hand out to an unsuspecting grandchild as a gift."

"Heat the oil in a large, deep-sided frying pan and test it's up to temperature by dipping in a wooden spoon: if bubbles form around the spoon immediately, the oil is ready. Drop in the curry leaves and cumin seeds, leave them to splutter for a minute, then add the onion. Cook, stirring frequently, for about 10 minutes, until the onion is glossy and soft enough to cut with a wooden spoon; don't skimp on the time here."

A grandmother named Narmada Lakhani is remembered for a cheeky laugh, collecting lager tops and penny slot machines, and tucking ten-pound notes into her bra to surprise grandchildren. She linked wellbeing to having eaten, and favoured sweetcorn. The recipe serves four, with 10 minutes prep and 40 minutes cooking. Key ingredients include rapeseed oil, curry leaves, cumin seeds, onion, ginger, garlic, green chillies or kashmiri chilli powder, tomatoes or passata, garam masala, kidney beans, salt and frozen sweetcorn, served with chapatis and Greek yoghurt. The method advises frying spices, softening onions thoroughly, adding aromatics and tomatoes, then beans, water and sweetcorn before simmering to finish.

Read at www.theguardian.com