Today I’m sharing with you a very simple curry recipe that happens to be my family’s favorite! The first time I made it, my niece fell in love with it and now requests it all the time. This curry is sweet, mild, creamy and very comforting. No wonder kids love it as much as we adults do, and every time I make it, everyone asks for seconds!
Kidney Bean Curry (Rajma)
This curry is originally an Indian Punjabi recipe, it’s called Rajma, Rajma Masala, Rajma dal or Rajma Chawal. It’s made with kidney beans or “Rajma” cooked in a thick tomato-based gravy and traditionally served over white rice but could also be served with naan bread. In India, it’s called Rajma Masala. This curry is packed with plant-based protein, and although it does not contain any fat, it’s quite filling and satisfying. I also made this curry vegan as I haven’t used any ghee as opposed to the traditional recipe. This version that I’m sharing with you is MY version that I cook for my family. So I’m not saying that it’s traditional or anything, but trust me, it’s REALLY good. There’s a twist in my version which is adding a little bit of coconut milk to the gravy as I love adding coconut milk to curries, but if you would like to make the curry taste closer to the traditional rajma recipe then skip the coconut milk or cream.
Red Kidney Beans
Kidney beans have so many health benefits so I try to incorporate them in my diet as much as possible. They’re great in salads like this vinaigrette salad, and soups (try my Pasta e Fagioli recipe – pasta bean soup, it’s amazing!), and in curries like this recipe that I’m sharing with you today. Although I buy canned kidney beans for times when I’m in a hurry and there isn’t much time to cook the beans, but I prefer cooking with dried kidney beans from scratch whenever possible. Presoaking the beans results in softer beans once they’re cooked, and I find them much easier to digest. Soak the beans in room temperature water overnight or at least 5-6 hours, then cook them in a pressure cooker for 20 minutes on high pressure and do a quick release (I use an Instant Pot).
The Ingredients
Canned Ingredients – kidney beans, chopped tomatoes, coconut milk.Aromatics – Onion, ginger, garlic, and green chili that are sauteed in vegetable oil.Spices – coriander, cumin (ground and seeds), turmeric, garam masala, black pepper, and salt.
How to Make Red Kidney Bean Curry
Recipe Tips
Toast the cumin seeds until they become aromatic without changing color. They’re very easy to burn, so make sure that you’re using a wooden spoon to stir regularly to fry them.Adding coconut milk is not a must, and it’s not normally added to the traditional rajma recipe. I just really like the flavor and texture that it adds to the recipe.Store the red kidney bean curry in an airtight container for up to 3 days.When you reheat the curry, you might need to add a splash of water as it might be too thick when it’s chilled.
What to Serve Rajma Chawal With
This kidney bean curry is traditionally served with white steamed rice, I usually go for basmati rice. But you could also serve it with:
Homemade fresh naan breadOnion bhaji and mushroom bhaji on the sideHerby couscousQuinoaBulgurAnd mango lassi for dessert!
Storing Tips
Fridge: store this curry in the fridge for up to 4 days.Freezer: freeze in an airtight container for up to 2 months.
Recommended Tools to Make This Recipe
Pot or pan. Make sure that the size of the pot or pan used is suitable depending on the portion that you’re making.Garlic press. A kitchen essential.Sharp knife. This is the knife that I use all the time, a sharp knife is so important and if you want to invest in a new knife then a high-quality chef knife is what I recommend. This one is also currently on sale and well worth the money.Heat resistant spatula. This is the one that I use for cooking.
This recipe first appeared on Little Sunny Kitchen on February 4th, 2019. And was updated in April 2020 with new images. © Little Sunny Kitchen
