Dinner · Indian
Kidney bean rajma with rice
A North Indian kidney bean curry simmered in a spiced onion-tomato gravy.
- Serves
- 3
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 3 servings- 2 tbsp vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp cumin, ground
- 1 tsp coriander, ground
- 1/2 tsp garam masala
- 1/2 tsp chili powder
- 400 g canned crushed tomatoes
- 450 g canned kidney beans, drained and rinsed
- 270 g basmati rice, cooked
- 10 g fresh cilantro, chopped
Method
Heat the oil in a saucepan over medium heat and cook the onion for 7 minutes until golden.
Add the garlic, ginger, cumin, coriander, garam masala, and chili powder, and cook for 1 minute.
Stir in the crushed tomatoes and simmer for 10 minutes until thickened.
Add the kidney beans and simmer for 10 minutes, mashing a few to thicken the gravy.
Serve over basmati rice, topped with cilantro.