LunchDinnerMain Course

Rajma (Kidney Bean Curry)

Name: Rajma (Kidney Bean Curry)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: indian
Ingredients: 400 g kidney bean canned, drained and rinsed; 1 pcs yellow onion finely chopped; 400 g tomato canned crushed; 3 clove garlic minced; 1 tbsp ginger grated; 1 pcs green chili slit lengthwise; 2 tbsp vegetable oil; 1 tsp cumin seed; 0.5 tsp turmeric powder; 1 tsp coriander powder; 1 tsp garam masala; 0.5 tsp red chili powder; 1 tsp salt; 1 cup water; 2 tbsp fresh cilantro chopped

This hearty vegan rajma features tender kidney beans simmered in a rich, spiced tomato and onion gravy. It's a comforting and nutritious Indian curry, perfect served with rice or flatbread.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 235 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

400 gkidney bean, canned, drained and rinsed
1 pcsyellow onion, finely chopped
400 gtomato, canned crushed
3 clovegarlic, minced
1 tbspginger, grated
1 pcsgreen chili, slit lengthwise
2 tbspvegetable oil
1 tspcumin seed
0.5 tspturmeric powder
1 tspcoriander powder
1 tspgaram masala
0.5 tspred chili powder
1 tspsalt
1 cupwater

garnish

2 tbspfresh cilantro, chopped

Equipment

knife · cutting board · large pot

The method

Step by step

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
About 2 min
2
Add the cumin seeds and let them sizzle until fragrant, about 30 seconds.
About 1 min
3
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Stir occasionally to prevent burning.
4
Stir in the minced garlic, grated ginger, and green chili. Cook for another 2 minutes until aromatic.
About 2 min
5
Reduce the heat to low and add the turmeric powder, coriander powder, red chili powder, and salt. Cook for 1 minute, stirring constantly to toast the spices.
About 1 min
Cook’s note: Be careful not to burn the spices.
6
Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate from the sides.
About 10 min
Cook’s note: This step is crucial for developing a rich flavor base.
7
Add the drained and rinsed kidney beans and water to the pot. Stir well to combine.
About 1 min
8
Bring the curry to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
About 20 min
Cook’s note: Stir occasionally to prevent sticking to the bottom.
9
Stir in the garam masala and cook for another 2 minutes.
About 2 min
10
Taste and adjust seasoning if needed.
11
Garnish with fresh cilantro before serving.

Per serving

Nutrition

78%Score

Calories: 235.2kcal
Protein: 10.9g
Carbs: 31.6g
Fat: 8.1g
Fibre: 9.5g
Sugar: 6.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover rajma in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of water if needed to adjust consistency.