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Rajma (Red Kidney Bean Curry)
Plat

Rajma (Red Kidney Bean Curry)

1 hPour 4Nutri-Score B€
par @natsnourishments17 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • red kidney beans (cooked or canned, drained and rinsed)Épicerie400 g
  • onion (finely chopped)Fruits et légumes1 morceau
  • garlic (minced)Fruits et légumes3 morceaux
  • ginger (grated)Fruits et légumes20 g
  • tomato passata (or crushed tomatoes)Épicerie400 g
  • coconut milk (full fat)Épicerie200 ml
  • olive oil (for frying)Épicerie30 ml
  • garam masala (ground)Épices5 g
  • ground cumin (ground)Épices5 g
  • ground coriander (ground)Épices5 g
  • turmeric (ground)Épices3 g
  • chilli powder (or to taste)Épices3 g
  • salt (to taste)Épices5 g

par portion

Nutrition

312kcal

Glucides
33 g
Protéines
11 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Casserole

pas à pas

Préparation

  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.
    Étape 1

  2. Bloom the spices

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

  3. Build the sauce

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

  5. Finish and serve

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