Kidney Bean Curry (Rajma)

Creamy, tangy and spicy red kidney bean curry served over steamed white rice. This frugal dinner is packed with plant protein, so easy to make and ready in under 30 minutes! This curry is vegan and gluten-free.

This curry is originally a Punjabi recipe, it’s made with kidney beans or “Rajma” cooked in a thick tomato-based gravy and usually served over white rice but could also be served with naan bread. In India, it’s called Rajma Masala.

This tasty curry is very often cooked and served in our house, we love the flavors and find this recipe really easy to make. So in this post, I’m sharing with you our version of kidney bean curry.

There’s a twist in our 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 a curry that’s closer to the traditional rajma recipe then just 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 always prefer cooking with dried kidney beans from scratch. 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).

KIDNEY BEAN CURRY

In India, this curry is called Rajma, Rajma Masala, Rajma dal or Rajma Chawal. Although my take on this curry is not exactly traditional, it’s quite similar and much easier in my opinion. I also made this kindy bean curry vegan as I haven’t used any ghee.

This curry is packed with plant-based protein, and although it does not contain any fat, it’s quite filling and satisfying. My whole family loves it, and it’s kid-approved as well!

HOW TO MAKE RED KIDNEY BEAN CURRY

1. Heat olive oil in a large pan or pot over medium heat, and fry cumin seeds for just 1 minute until they become aromatic.
2. Tip 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 the ground coriander, turmeric, and garam masala.
3. 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.
4. Finally, add half 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.
5. Serve over steamed basmati rice, sprinkle with chopped parsley or coriander and squeeze fresh lemon juice when eating.

COOK’S TIPS TO MAKE THE PERFECT RAJMA CURRY

• 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 necessary, and it’s not added to the traditional rajma recipe. I just really like the flavor 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.

WHAT TO SERVE RAJMA CHAWAL WITH

This kidney bean curry is traditionally served with white steamed rice, I use basmati rice. But you could also serve it with:

• Naan bread
• Herby couscous
• Quinoa
• Bulgur
• Mango lassi

If you make this recipe, please don’t forget to share your feedback with a rating in the comments below. I hope you enjoy!

5 from 4 votes

Kidney Bean Curry

Creamy, tangy and spicy red kidney bean curry served over white rice. This frugal dinner is packed with plant protein, so easy to make and ready in under 30 minutes! 

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Author Diana

Print Recipe

Ingredients

To make the curry:

• 1 tablespoon cumin seeds
• 2 tablespoon olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 1 inch 2.5 cm ginger minced
• 1 green chilli (optional) finely chopped
• 1 can (400 grams) chopped tomatoes in juice or passata
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 can (200 grams) kidney beans or red beans (cooked)
• 1 can water Use the tomato can and fill it with hot water
• ¼ can (100 ml) coconut milk optional
• 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 a bit mushy.

To make the curry:

• Heat oil in a large pan or pot over medium heat, and fry cumin seeds for 1 minute u or until they're aromatic.
• Tip 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.
• 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 half 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 the steamed 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.

Diana’s Tips

• If cooking for children, skip the chili.
• If using fresh tomatoes instead of canned, peel 2 large tomatoes and blend to a puree. 

Nutrition facts

Calories: 257kcal | Carbohydrates: 20g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Sodium: 823mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 6.4mg | Calcium: 39mg | Iron: 1.8mg

Course Main Course

Cuisine Indian

©LITTLE SUNNY KITCHEN. Content and photographs are copyright protected. Copying and/or pasting full recipes to any websites or social media is strictly prohibited.