Rajma Masala (Kidney Bean Curry)

4.92 from 12 votes

Rajma Masala (Kidney Bean Curry)

This rajma masala (or Indian Kidney Bean Curry) is thick and creamy: simmered in a rich tomato sauce with onions, garlic, and ginger. It's easy to make, healthy, vegan, vegetarian, and gluten-free, but so satisfying that it will please everyone at your dinner table!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Indian, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 258kcal

Author: Anjali Shah

Equipment

Ingredients

1 tbsp extra virgin olive oil
1 small red onion diced
2 green bell peppers diced
6 cloves garlic minced
4 tomatoes diced
1 tbsp minced fresh ginger
1 tsp cumin seeds
1 tsp Garam Masala
½ tsp lemon pepper
⅛ tsp dried red pepper flakes or to taste
3 cups drained kidney beans (2, 15oz cans)
1 tsp salt or more to taste
1 tbsp lemon juice or to taste
3 tbsp minced fresh cilantro
freshly ground black pepper to taste

Instructions

In a large saucepan set over medium heat, add the oil, onions and pepper, and cook, stirring occasionally, for 5 minutes.
Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes
Simmer the mixture, stirring occasionally, for 10 minutes.
Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 10-15 minutes more.
To achieve a thicker curry, you can mash some of the kidney beans with a potato masher and simmer on low heat for another 5 minutes, uncovered. Stir in the lemon juice and cilantro, and let it heat through for 1-2 more minutes.
Serve warm with a sprouted wheat tortilla or naan on the side. Or serve with brown rice or quinoa.

Notes

If you use dried kidney beans, soak them for at least 5-6 hours (ideally overnight) before cooking.
Cook the beans until they are well done. They should be slightly mushy in texture but still retain their shape (this will help for mashing the beans if you choose to - see the next point below :) ).
For a thicker curry, mash the beans before adding in the lemon juice/cilantro and let it simmer for an extra 5-10 minutes uncovered on low.
Like most curries, this recipe actually tastes even better the next day! So if you're making it for a large group - I'd recommend making it the night before and refrigerating it before heating and serving the next day.
You can make a batch of this and freeze it - let the chili come back to room temperature after cooking and place in a freezer safe container. Defrost fully before reheating in the stove.
This dish is a great way to use up any extra veggies you have in the fridge - just dice them up small and throw them in the pot. Spinach stirred in at the end of cooking would also be tasty!

Nutrition