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.
thumb-sized piece of gingerpeeled and finely chopped
2teaspoonsgaram masala
1teaspoonground cumin
2bay leaves
1-2red chilliesdeseeded and finely chopped - adjust to your taste for heat
1can(15oz/400g) diced tomatoes
1can(15oz/400g) coconut milk
1can(15oz/400g) kidney beansdrained and rinsed
2cupsspinachrinsed
1limejuiced
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.
Video
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.