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4.9 from 108 votes

Rajma Masala (Kidney Bean Curry)

Rajma Masala is an easy, tasty Kidney Bean Curry recipe. Beans, vegetables and simple spices combine into a tasty Indian dish. Make it in just 30 minutes.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 294 kcal
Course: Dinner
Cuisine: Indian

Ingredients

  • 2 teaspoons oil
  • 1 red onion peeled and diced
  • 2 cloves garlic chopped
  • thumb-sized piece of ginger peeled and finely chopped
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 1-2 red chillies deseeded and finely chopped - adjust to your taste for heat
  • 1 can (15oz/400g) diced tomatoes
  • 1 can (15oz/400g) coconut milk
  • 1 can (15oz/400g) kidney beans drained and rinsed
  • 2 cups spinach rinsed
  • 1 lime juiced

Instructions

    Cup of Yum
  1. Heat oil in a pan over a medium/low heat and fry the onion for about 7 minutes or until soft but not browned.
  2. Add the garlic, ginger, garam masala, cumin, bay leaves and chilli and cook for a further minute.
  3. Add the canned tomatoes and coconut milk and simmer for 10 minutes to reduce and thicken slightly.
  4. 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

  • The level of spice is 100% controlled by how much red chili you’d like to add. For a curry that is completely free of spiciness, omit the red chili completely. 
  • Stir in the spinach last and let the heat of the curry wilt it down rather than adding it at first. This will prevent it from becoming soggy. 
  • Make sure you drain and rinse the kidney beans well as if the liquid from the can is added to the curry it will change the texture. 
  • Serving Suggestions
  • Serve with a slice of this beautiful
  • Turmeric Bread
  • . 
  • Great with a batch of this homemade
  • Naan Bread
  • . 
  • Ladle over a bed of this
  • Turmeric Rice
  • . 
  • Pairs well with a side of
  • Bombay Aloo Potatoes
  • . 
  • Variations
  • Feel free to add in your favorite vegetables such as: mushrooms, broccoli, bell peppers, jalapenos or even potatoes. 
  • Don’t like kidney beans? Try using chickpeas, white beans or black beans. 
  • If you can tolerate dairy, replace the coconut milk with cream for a decadent rich flavor and texture. 
  • Chop up some cilantro and parsley and sprinkle it on top of the finished product for a great color and fresh flavor. 
  • Add a little umami flavor by stirring in 1 tablespoon soy sauce or tamari to the finished product.
  • The level of spice is 100% controlled by how much red chili you’d like to add. For a curry that is completely free of spiciness, omit the red chili completely. 
  • Stir in the spinach last and let the heat of the curry wilt it down rather than adding it at first. This will prevent it from becoming soggy. 
  • Make sure you drain and rinse the kidney beans well as if the liquid from the can is added to the curry it will change the texture. 
  • Serve with a slice of this beautiful Turmeric Bread. 
  • Great with a batch of this homemade Naan Bread. 
  • Ladle over a bed of this Turmeric Rice. 
  • Pairs well with a side of Bombay Aloo Potatoes. 
  • Feel free to add in your favorite vegetables such as: mushrooms, broccoli, bell peppers, jalapenos or even potatoes. 
  • Don’t like kidney beans? Try using chickpeas, white beans or black beans. 
  • If you can tolerate dairy, replace the coconut milk with cream for a decadent rich flavor and texture. 
  • Chop up some cilantro and parsley and sprinkle it on top of the finished product for a great color and fresh flavor. 
  • Add a little umami flavor by stirring in 1 tablespoon soy sauce or tamari to the finished product.

Nutrition Information

Calories 294kcal (15%) Carbohydrates 16g (5%) Protein 4g (8%) Fat 26g (40%) Saturated Fat 21g (105%) Trans Fat 1g Sodium 177mg (7%) Potassium 613mg (18%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 1545IU (31%) Vitamin C 24mg (27%) Calcium 82mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

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.