Kidney bean curry, inspired by the Indian classic Rajma, is one of the most comforting, satisfying plant-based meals you can make. The beans simmer in a thick, spiced tomato sauce until everything is rich and deeply flavorful. Serve it over rice with a squeeze of lemon and you have a dinner that costs almost nothing but tastes incredible.
Ingredients
- 3 cups cooked kidney beans (about 1½ cups dried, soaked and cooked)
- 1 can (14 oz) crushed tomatoes
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1½ tsp garam masala seasoning
- 1 tsp cumin
- 1 tsp turmeric
- ½ tsp ginger
- ¼ tsp cayenne
- 1 tsp Redmond Real Salt
- 1 cup water
- Fresh cilantro for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 to 6 minutes until softened.
- Add the garlic, garam masala, cumin, turmeric, ginger, and cayenne. Stir for 1 minute until fragrant.
- Add the crushed tomatoes, kidney beans, water, and salt. Bring to a simmer.
- Cook for 20 minutes, stirring occasionally, until the sauce is thick and the beans are very tender.
- Mash a few beans against the side of the pot to thicken the sauce further.
- Serve over rice with fresh cilantro.
Notes
- Serve over white basmati rice for the most authentic pairing.
- Stir in a splash of coconut milk for a creamier version.
- This gets better over time and reheats beautifully for lunches.
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