AI illustration

Rajma — kidney bean curry

Why it worksRajma with rice is a favourite Sunday meal in North India. Mashing some of the beans makes the sauce thick and creamy without cream.

Ingredients

• 800 g kidney beans
• 400 g chopped tomatoes
• 250 g onions
• 15 g garlic
• 20 g ginger
• 5 g ground cumin
• 10 g curry powder
• 300 g white rice
• 25 ml sunflower oil

Method

1. Chop the onion finely. Grate the garlic and ginger. Start cooking the rice as the packet says.
2. Heat the oil in a large pot on medium heat. Cook the onion for 10 minutes, stirring often, until brown.
3. Add the garlic, ginger, cumin and curry powder and stir for 1 minute. Add the chopped tomatoes and cook on medium-high heat for 5 minutes, until thick and you can see oil at the edges.
4. Add the drained kidney beans and 150 ml of water. Mash about a third of the beans with a spoon.
5. Let it bubble gently for 20 minutes, until the sauce is thick and sticks to the beans. Taste, add salt, and serve with the rice.

A portion: about 550 kcal · 18 g protein · 92 g carbs · 9 g fat