Skip to content
Menu
Rajma (Red Kidney Bean Curry)
Main

Rajma (Red Kidney Bean Curry)

1 hServes 4Nutri-Score B€
from @natsnourishments17 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • red kidney beans (cooked or canned, drained and rinsed)Pantry400 g
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • ginger (grated)Produce20 g
  • tomato passata (or crushed tomatoes)Pantry400 g
  • coconut milk (full fat)Pantry200 ml
  • olive oil (for frying)Pantry30 ml
  • garam masala (ground)Spices5 g
  • ground cumin (ground)Spices5 g
  • ground coriander (ground)Spices5 g
  • turmeric (ground)Spices3 g
  • chilli powder (or to taste)Spices3 g
  • salt (to taste)Spices5 g

per serving

Nutrition

312kcal

Carbs
33 g
Proteins
11 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan

step by step

Method

  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.
    Step 1

  2. Bloom the spices

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

  3. Build the sauce

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

  5. Finish and serve

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