This is a delicious and flavourful vegetarian curry made with red kidney beans, known as rajma. The gravy of this rajma masala curry is creamy, lightly spiced, and delicious with boiled basmati rice. Perfect as a comfort food or for dinner parties.

Keep in mind with this curry it is important that you soak the kidney beans before cooking. If you don’t soak the kidney beans, then this can result in bloating, and no one wants that!

The best thing about this recipe is that it really is perfect for everyone, regardless of diet. It’s gluten-free and it’s vegan. I know even meat-lovers will love this recipe.

Rajma is the Indian way of saying red kidney beans. They are boiled until soft and tender them simmered in onions and tomato masala. A delicious, healthy, and vegan curry that everyone is sure to love. Kidney beans are a great way of keeping a nutritious diet.

Kidney beans have so many health benefits as they are high in fibre and numerous other minerals. This helps keep the body healthy and happy.

Keep in mind with this curry it is important that you soak the kidney beans before cooking. If you don’t soak the kidney beans, then this can result in bloating, and no one wants that!

The best way to enjoy this recipe is to serve it on top of boiled rice. This allows the boiled rice to soak up all those flavours of the masala. However, if you’re not a fan of rice then you can also serve alongside homemade chapatti or naan.

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Chana Masala
• Aloo Sabzi
• Tadka Dal
• Masoor Dal
• Bhindi Masala

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Rajma Curry

by Nabeela Kauser

Rajma masala is a classic Indian curry made with kidney beans, onions, tomatoes, and spices. A healthy and hearty meal, this recipe is packed with protein and fibre.

5 from 9 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Dinner, Main Course

Cuisine Indian

Servings 4

Calories 218 kcal

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Ingredients

• ▢ 200 g Kidney Beans Rajma
• ▢ 1.5 Litres Water
• ▢ 50 ml Oil
• ▢ 2 Onions
• ▢ 2 Tomatoes
• ▢ 1 tsp Salt
• ▢ 1 tsp Turmeric Powder Haldi
• ▢ 1 tsp Chilli Powder
• ▢ 1 tsp Garam Masala
• ▢ 1 tsp Cumin Powder Jeera
• ▢ 2 Green Chillies
• ▢ 1 tsp Dried Fenugreek Leaves Methi
• ▢ Coriander

Instructions

• In a large pot add 1 litre of the water and then bring to a boil.
• Add the kidney beans and leave to gently simmer for 90 minutes until the kidney beans are softened.
• In a seperate pan heat up the oil on medium heat until hot.
• Add the onions and cook for 4-5 minutes until softened.
• Add the tomatoes and cook for a few minutes until softened.
• Add the salt, turmeric powder, chilli powder, garam masala, cumin powder and green chillies and cook the spices for 2-3 minutes.
• Add a tablespoon of water to ensure that the spices do not burn and to help release the colour of the spices.
• Add the softened kidney beans and cook for 5 minutes.
• Add the remaining 500ml of the water then cook for 15-20 minutes on medium heat.
• Add the fenugreek leaves and coriander.
• Serve with garlic naan or boiled basmati rice then enjoy!

Video

Nutrition

Calories: 218kcalCarbohydrates: 22gProtein: 6gFat: 13gSaturated Fat: 1gTrans Fat: 0.05gSodium: 692mgPotassium: 469mgFiber: 7gSugar: 5gVitamin A: 736IUVitamin C: 17mgCalcium: 55mgIron: 2mg

Keyword Curry, Gluten-Free, Spicy, Vegan, Vegetarian

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