Vegan Rajma Masala (Kidney Bean Curry)

This vegan rajma masala takes kidney beans and gives them the curry treatment. Healthy, filling, and gluten-free, it's a tasty dish that uses spices and simple ingredients from the store cupboard.

Tempered cumin seeds meet the aromatic notes of onion, garlic, and ginger, before the ground spices go in to create various levels of curry magic. Mashing towards the end of cooking then helps to thicken it up and bring it all together.  

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What is rajma masala?

Rajma or rajma masala – literally 'kidney beans with mixed spices' – is a curry dish that is particularly popular in the northern regions of the Indian subcontinent. It is often served with boiled rice to form the meal known as rajma chawal.

I used to think that kidney beans were only found in chilli or rice and pea dishes, so I was happy to discover this curry. If it's your first time learning about it, I'm honoured to be the one introducing you.

Tinned v dried beans

Out of convenience, this recipe calls for tinned kidney beans. But I’d highly recommend cooking dried beans from scratch if you get the chance:

• They taste better
• They're creamier inside but also have more of a bite
• You have control over additional flavours and textures
• They usually work out cheaper than tinned
• They’re easier to store in bulk
• They don’t contain additives, preservatives, or firming agents

You can cook dried beans in bulk and then use them in various recipes. If you want to learn more, check out my Beginner’s Guide to Pulses.

Are kidney beans good for you?

Like most legumes, kidney beans are a great ingredient to include in your diet. Packed full of plant-based protein, fibre, vitamins, and minerals, they're also cheap and widely available. Win, win, win.

Can I use other beans in this recipe?

While rajma traditionally uses kidney beans, I don't see why you couldn't try this same recipe with any other beans you have lying around. You could also try it out with other pulses such as lentils or chickpeas, in which case you might want to check out my recipe for vegan chana masala.

How to make vegan rajma masala

Heat the oil in a large pan on medium heat. Once hot, add the cumin seeds and fry these for around 30-60 seconds, being careful not to burn them. Next, add the onion and stir occasionally for 6-8 minutes (or until soft and starting to turn golden).

Once the onions have softened, stir in the finely chopped garlic, ginger, and chilli. Cook for a couple of minutes, then add the ground coriander, garam masala, chilli powder, turmeric, fenugreek, and salt. Stir well and cook for a minute or so.

Next, stir in the tomato puree and chopped tomatoes. Mix well and cook for 5 minutes to allow the ingredients to blend together.

Stir in the drained kidney beans along with the vegan stock or water. Bring to a simmer then reduce the heat and cook for around 20 minutes, stirring occasionally.

After 20 minutes, use a potato masher to mash some of the kidney beans. This will help to thicken the curry, so do it as much or as little as you like. If it seems too thick, you can always add more stock/water until you're happy with the consistency.

Stir in the freshly chopped coriander, adjust the seasoning, and serve.

Serving suggestions for vegan rajma masala

• Boiled basmati/white rice
• Naan bread / puri / chapati
• Roasted cauliflower
• Poppadoms
• Ultimate vegan mashed potatoes
• Baked potato
• Crispy baked potato wedges
• Plant-based yoghurt or crème fraiche
• Homemade cashew cream
• Fresh coriander
• Fresh chilli

Variations/tips for kidney bean curry

• Add more veg: Feel free to add any other ingredients such as spinach, mixed peppers, or cooked potato cubes.
• Tomatoes: If you don't have tinned tomatoes, you could replace these with approx. 5 whole fresh tomatoes, roughly chopped.
• Quantity: If you want to make this recipe stretch further, simply add an extra tin of tomatoes and/or kidney beans and adjust the spices and seasoning to taste.
• Other beans: 'Rajma' literally means 'kidney beans', but you could try this recipe with other beans or legumes such as chickpeas or lentils.

How to store vegan rajma masala

Refrigerate: Like many curries, this kidney bean curry gets even better after a day or two in the fridge. Refrigerate for up to four days. Simply reheat in the microwave or in a pan with a splash of water to loosen it up.

Freeze: You can freeze rajma masala in sealed containers or resealable bags for up to six months, making this a great meal to prepare in advance.

HEY YOU – LET ME KNOW WHAT YOU THINK

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• Easy Vegan Chana Masala
• Chickpea & Cauliflower Coconut Curry
• Vegan Lentil Dal
• Easy Vegan Chilli
• Sweet Potato & Black Bean Chilli
• Lemony Butter Bean Stew
• Ultimate Vegan Haggis

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