Rajma Masala (Kidney Bean Curry)
User Reviews
4.9
Rajma Masala (Kidney Bean Curry)
Description
Rajma Masala features kidney beans cooked in a sauce built from sautéed onions, garlic, and ginger, spiced with garam masala, cumin, bay leaves, and optionally red chilies for heat. The base of canned diced tomatoes and coconut milk simmers gently, thickening and melding the flavors. The kidney beans are added after the sauce reduces, heating through before fresh spinach is stirred in to wilt without sogginess.
The flavor profile balances the warmth of traditional Indian spices with creamy coconut milk, while bay leaves provide a subtle aromatic note. The lime juice stirred in at the end adds brightness and a counterpoint to the richness of the coconut milk.
This curry serves well with various Indian breads such as naan or turmeric bread, as well as turmeric rice and spiced potatoes, making it a versatile dish for meals. It is also adaptable by adding other vegetables or swapping kidney beans for different legumes. The recipe allows customization of spiciness by varying the red chili content or omitting it.
Properly draining and rinsing the canned beans is important to maintain the desired texture and prevent excess liquid from altering the curry.
Ingredients
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 red onion peeled and diced
- 2 cloves garlic chopped
- ginger peeled and finely chopped, thumb-sized piece
- 2 teaspoons garam masala
- 1 teaspoon cumin ground
- 2 bay leaf
- 1-2 red chilies deseeded and finely chopped - adjust to your taste for heat
- 1 can diced tomatoes 15 oz / 400 g
- 1 can coconut milk 15 oz / 400 g
- 1 can Kidney Beans drained and rinsed, 15 oz / 400 g
- 2 cups spinach rinsed
- 1 lime juiced
Instructions
- Heat oil in a pan over a medium/low heat and fry the onion for about 7 minutes or until soft but not browned.
- Add the garlic, ginger, garam masala, cumin, bay leaves and chilli and cook for a further minute.
- Add the canned tomatoes and coconut milk and simmer for 10 minutes to reduce and thicken slightly.
- Stir in the kidney beans and heat for 3 minutes, then stir in the spinach and cook for a further minute to wilt. Stir in the lime juice and serve.
Notes
- Control the spice level by adjusting or omitting red chili according to taste.
- Drain and rinse kidney beans well to avoid altering the curry's texture.
- Add spinach at the end to wilt just with residual heat, keeping it fresh and preventing sogginess.
- Serve with turmeric bread, naan, turmeric rice, or Bombay aloo potatoes to complete the meal.
- Variations include adding vegetables like mushrooms or bell peppers, or substituting other beans like chickpeas.
- For a richer flavor, coconut milk can be replaced with cream if dairy is suitable.
- Fresh herbs like cilantro and parsley enhance the finished curry's freshness and color.
- An optional umami boost can be achieved by adding soy sauce or tamari before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Sodium | 177mg | 7% |
| Potassium | 613mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1545IU | 31% |
| Vitamin C | 24mg | 27% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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