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

1 hPara 4Nutri-Score B€
de @natsnourishments17 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • red kidney beans (cooked or canned, drained and rinsed)Despensa400 g
  • onion (finely chopped)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • ginger (grated)Frutas y verduras20 g
  • tomato passata (or crushed tomatoes)Despensa400 g
  • coconut milk (full fat)Despensa200 ml
  • olive oil (for frying)Despensa30 ml
  • garam masala (ground)Especias5 g
  • ground cumin (ground)Especias5 g
  • ground coriander (ground)Especias5 g
  • turmeric (ground)Especias3 g
  • chilli powder (or to taste)Especias3 g
  • salt (to taste)Especias5 g

por ración

Nutrición

312kcal

Carbohidratos
33 g
Proteínas
11 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo

paso a paso

Preparación

  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.
    Paso 1

  2. Bloom the spices

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

  3. Build the sauce

    • Pour in the tomato passata and season with salt.
    • Simmer until the sauce thickens and darkens slightly.
    Paso 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.
    Paso 4

  5. Finish and serve

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