Coconutty Kidney Bean Curry (Rajma)
This coconut kidney bean curry is comforting, hearty, and full of bold, warming flavour. Creamy coconut milk balances the richness of the spices, while the beans soak up every bit of the fragrant sauce. It’s the kind of dish that comes together simply, fills the kitchen with incredible aromas, and tastes even better the next day.
Ingredients
- 300g Tinned chopped tomatoes
- 6 Large garlic cloves
- Large piece of ginger (same amount as garlic)
- 2 Tbsp veg oil
- 1 Tbsp ghee (optional)
- 1 Tsp cumin seeds
- Large handful fresh curry leaves (optional)
- 1 Large onion, very roughly chopped
- 1 Tsp ground cumin
- 1 Tsp ground coriander
- ½ Tsp turmeric
- 1-2 Tsp chilli powder
- 1 Tsp garam masala
- 1 ½ Tsp fine sea salt
- 2 Tins kidney beans (aprox 150g dried kidney beans)
- 1 Tin coconut milk
- Large handful coriander, finely chopped to serve
Step 1
If you’re cooking kidney beans from scratch, soak them overnight first. Pressure cook in plenty of water for 15 to 20 minutes, until they’re soft enough to squash between your fingers. If you don’t have a pressure cooker, boil them for 45 to 90 minutes until tender.
Step 2
Blend the tinned tomatoes with the garlic and ginger until smooth.
Step 3
Heat the oil and ghee, then add the cumin seeds and let them sizzle. Stir in the curry leaves and fry until crisp.
Step 4
Add the onions and cook over medium-high heat for about 10 minutes, stirring occasionally, until they’re soft and golden around the edges.
Step 5
Stir in the blended tomatoes, ground spices, and salt. Cook for about 10 minutes, until the tomatoes deepen in colour and the oil starts to release from the sides of the pan.
Step 6
Add the drained kidney beans and coconut milk, bring gently to a simmer, then finish with fresh coriander.