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Rajma (Red Kidney Bean Curry)
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Rajma (Red Kidney Bean Curry)

1 Std.Für 4Nutri-Score B€
von @natsnourishments17 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • red kidney beans (cooked or canned, drained and rinsed)Vorräte400 g
  • onion (finely chopped)Obst & Gemüse1 Stück
  • garlic (minced)Obst & Gemüse3 Stücke
  • ginger (grated)Obst & Gemüse20 g
  • tomato passata (or crushed tomatoes)Vorräte400 g
  • coconut milk (full fat)Vorräte200 ml
  • olive oil (for frying)Vorräte30 ml
  • garam masala (ground)Gewürze5 g
  • ground cumin (ground)Gewürze5 g
  • ground coriander (ground)Gewürze5 g
  • turmeric (ground)Gewürze3 g
  • chilli powder (or to taste)Gewürze3 g
  • salt (to taste)Gewürze5 g

pro Portion

Nährwerte

312kcal

Kohlenhydrate
33 g
Eiweiß
11 g
Fett
16 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Stielkasserolle

Schritt für Schritt

Zubereitung

  1. Soften the aromatics

    • Heat the olive oil in a pan over medium heat.
    • Add the onion and cook until soft and golden.
    • Stir in the garlic and ginger and cook until fragrant.
    Schritt 1

  2. Bloom the spices

    • Add the ground cumin, ground coriander, turmeric and chilli powder.
    • Stir constantly so the spices toast without burning.
    Schritt 2

  3. Build the sauce

    • Pour in the tomato passata and season with salt.
    • Simmer until the sauce thickens and darkens slightly.
    Schritt 3

  4. Add the beans

    • Stir the red kidney beans into the sauce.
    • Add the coconut milk and simmer gently, stirring now and then, until creamy and hearty.
    Schritt 4

  5. Finish and serve

    • Stir in the garam masala and adjust the salt.
    • Serve hot with rice or flatbread.
    Schritt 5
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