4.9 from 72 votes
Rajma Masala (Kidney Bean Curry)
Rajma Masala is a kidney bean curry cooked with a blend of spices including garam masala, cumin, and red chili, simmered in a tomato and coconut milk sauce. Fresh spinach is added at the end, brightening the curry. The dish balances creamy texture with warm spices, suitable as a hearty main served with rice or bread. Its spice level can be adjusted by the amount of chili used.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
Calories:
294 kcal
Course:
Dinner
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 294
% 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.