Creamy, sweet, and slightly spicy red kidney bean curry served over perfectly cooked rice. This Rajma Kidney Bean curry is made with cheap pantry ingredients that you already have in your kitchen, it’s packed with plant-based protein, and it’s ready in under 30 minutes!
Today I’m sharing with you a very simple curry recipe that happens to be my family’s favorite! The first time I made it, my niece fell in love with it and now requests it all the time.
This curry is sweet, mild, creamy and very comforting. No wonder kids love it as much as we adults do, and every time I make it, everyone asks for seconds!
Kidney Bean Curry (Rajma)
This curry is originally an Indian Punjabi recipe, it’s called Rajma, Rajma Masala, Rajma dal or Rajma Chawal. It’s made with kidney beans or “Rajma” cooked in a thick tomato-based gravy and traditionally served over white rice but could also be served with naan bread. In India, it’s called Rajma Masala.
This curry is packed with plant-based protein, and although it does not contain any fat, it’s quite filling and satisfying. I also made this curry vegan as I haven’t used any ghee as opposed to the traditional recipe.
This version that I’m sharing with you is MY version that I cook for my family. So I’m not saying that it’s traditional or anything, but trust me, it’s REALLY good.
There’s a twist in my version which is adding a little bit of coconut milk to the gravy as I love adding coconut milk to curries, but if you would like to make the curry taste closer to the traditional rajma recipe then skip the coconut milk or cream.
Red Kidney Beans
Kidney beans have so many health benefits so I try to incorporate them in my diet as much as possible. They’re great in salads like this vinaigrette salad, and soups (try my Pasta e Fagioli recipe – pasta bean soup, it’s amazing!), and in curries like this recipe that I’m sharing with you today.
Although I buy canned kidney beans for times when I’m in a hurry and there isn’t much time to cook the beans, but I prefer cooking with dried kidney beans from scratch whenever possible. Presoaking the beans results in softer beans once they’re cooked, and I find them much easier to digest.
Soak the beans in room temperature water overnight or at least 5-6 hours, then cook them in a pressure cooker for 20 minutes on high pressure and do a quick release (I use an Instant Pot).
The Ingredients
- Canned Ingredients – kidney beans, chopped tomatoes, coconut milk.
- Aromatics – Onion, ginger, garlic, and green chili that are sauteed in vegetable oil.
- Spices – coriander, cumin (ground and seeds), turmeric, garam masala, black pepper, and salt.
How to Make Red Kidney Bean Curry
- Heat olive oil in a large pan or pot over medium heat, and fry cumin seeds for just 1 minute until they become aromatic. Make sure not to burn them.
- Add the onions and turn the heat to low. When the onions become soft and translucent, add the minced garlic and ginger, and chili if using. Cook for 1 more minute. Add the ground coriander, turmeric, and garam masala.
- Add a can of chopped tomatoes in juice (or use fresh tomatoes if you prefer), the cooked kidney beans, then fill in the same can with water and add it to the mixture.
- Finally, add coconut milk, salt, and ground black pepper. Cover with a lid and simmer for 10 minutes to let the mixture cook and thicken.
- Serve over steamed basmati rice, sprinkle with chopped parsley or coriander, and a squeeze of fresh lemon.
Recipe Tips
- Toast the cumin seeds until they become aromatic without changing color. They’re very easy to burn, so make sure that you’re using a wooden spoon to stir regularly to fry them.
- Adding coconut milk is not a must, and it’s not normally added to the traditional rajma recipe. I just really like the flavor and texture that it adds to the recipe.
- Store the red kidney bean curry in an airtight container for up to 3 days.
- When you reheat the curry, you might need to add a splash of water as it might be too thick when it’s chilled.
What to Serve Rajma Chawal With
This kidney bean curry is traditionally served with white steamed rice, I usually go for basmati rice. But you could also serve it with:
- Homemade fresh naan bread
- Onion bhaji and mushroom bhaji on the side
- Herby couscous
- Quinoa
- Bulgur
- And mango lassi for dessert!
Storing Tips
- Fridge: store this curry in the fridge for up to 4 days.
- Freezer: freeze in an airtight container for up to 2 months.
Recommended Tools to Make This Recipe
- Pot or pan. Make sure that the size of the pot or pan used is suitable depending on the portion that you’re making.
- Garlic press. A kitchen essential.
- Sharp knife. This is the knife that I use all the time, a sharp knife is so important and if you want to invest in a new knife then a high-quality chef knife is what I recommend. This one is also currently on sale and well worth the money.
- Heat resistant spatula. This is the one that I use for cooking.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Kidney Bean Curry
Ingredients
To make the curry:
- 1 tablespoon cumin seeds
- 2 tablespoon vegetable oil or olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 inch 2.5 cm fresh ginger grated
- 1 green chili optional, finely chopped
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 x 14.5 ounce (400g) can diced tomatoes undrained, chopped tomatoes in the UK
- ½ can water Use the tomato can and fill it with hot water
- 1 x 14.5 ounce (400g) can kidney beans drained and rinsed
- ¼ can (100 ml) coconut milk optional, or a little more if desired
- Salt and fresh ground pepper to taste
- Chopped parsley or coriander for serving
To make the rice
- 2 cups (400 grams) basmati rice
- 3 cups (750 ml) water
- 1 teaspoon salt
- 1½ teaspoons vegetable oil
Instructions
To Cook the Kidney Beans From Dried:
- Soak the kidney beans in water overnight or for at least 5-6 hours.
- Then in a pressure cooker, cover with water so it's 1 inch above the beans, seal and pressure cook on high for 20 minutes. Quickly release the steam and the beans are ready.
- If cooking over the stovetop, just cover with water and cook until the beans become soft and tender.
To Make the Curry:
- Heat oil in a large pan or pot over medium heat, and fry cumin seeds for 1 minute or until they're aromatic.
- Add in the onions and turn the heat to low. When the onions become soft and translucent, add the minced garlic and ginger, and chili if using. Cook for 1 more minute.
- Add ground coriander, cumin, turmeric, and garam masala. And cook for 30 seconds.
- Add a can of diced tomatoes in juice (or use fresh tomatoes if you prefer), then fill half of the same can with water and add it to the mixture. Add in the kidney beans.
- Finally, add ¼ can of coconut milk, salt, and ground black pepper. Cover with a lid and simmer for 10 minutes to let the mixture cook and thicken.
- Serve over steamed basmati rice, sprinkle with chopped parsley or coriander and serve with lemon wedges.
To Cook Basmati Rice:
- The ratio of the rice to water is 1:1.5. Which means if you are cooking 1 cup of rice, then you will need 1 and half cups of water. Soak the rice in water for 15 minutes, then wash in a colander under running water and drain.
- In a pot on high heat, add water with salt and oil. Let it boil, then add the rice. Let it boil on high heat for 3-5 minutes then when water above the rice disappears, lower the heat to the lowest possible and cover tightly with a lid. Cook until the water is fully evaporated. Then fluff with a fork.
Notes:
- If using dried beans, soak them overnight or for at least 5-6 hours, then pressure cook or cook over the stovetop until they’re tender. Soaking the beans makes them easier to digest.
- If cooking for children, skip the chili.
- If using fresh tomatoes instead of canned, peel 2 large tomatoes and blend to a puree.
- Fry the cumin seeds until they become aromatic without changing color. They’re very easy to burn, so make sure that you’re using a wooden spoon to stir regularly to fry them.
- Adding coconut milk is not a must, and it’s not normally added in the traditional rajma recipe. I just really like the flavor and texture that it adds to the recipe.
- Store the red kidney bean curry in an airtight container for up to 3 days.
- When you reheat the curry, you might need to add a splash of water as it might be too thick when it’s chilled.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
This recipe first appeared on Little Sunny Kitchen on February 4th, 2019. And was updated in April 2020 with new images.
SDL says
This is excellent. The first time I made it according to the recipe. The next time I made one addition – added one teaspoon of extra hot red chili powder with the spices, which added a bit of heat and a greater flavor profile. This is how I make it now. Thanks for the recipe.
Alyson says
I made this recipe tonight with a few changes! It was so delicious and it will definitely become a staple. When I looked up other recipe for rajma masala everyone said to use ginger and garlic paste, so I did that, and I ended up using regular milk instead of coconut milk and added some more spices. It was also a little more watery than I like my curry, so I added a little corn starch too! Can’t wait to make this again! So yummy! 😋
Rochelle says
If I’m honest there was no flavour, these seasoning were not enough for a good body once I added some curry paste bit more ghee it was perfect, I also added black beans. Very enjoyable.
Heather says
This is a keeper in my family! I make it every couple weeks.
Diana says
I just made this 3 days ago and it’s one of my family’s favorite meals, too. Glad you like it!
Martina says
This was very delightful! I had extra kidney beans and found this recipe and we were all thrilled with it. Thanks!