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4.81 from 21 votes

Kidney Bean Curry

Creamy red kidney bean curry served over rice. This curry is made with cheap pantry ingredients, and it's ready in under 30 minutes!
Author Diana
Servings 4 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

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
  • 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

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