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Home » Recipes » Vegan Rajma Masala (Kidney Bean Curry)

Vegan Rajma Masala (Kidney Bean Curry)

Oct 12, 2020 by The Pesky Vegan | 14 Comments

313 shares
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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.

Vegan Rajma Masala with Rice

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.

This rajma is delicious with boiled rice, naan bread, or homemade pilau rice. For a similar mild curry, check out this vegan chana masala or aloo palak, or turn up the heat with a tofu jalfrezi.

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Vegan Kidney Bean Curry in Pan

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.

Vegan Rajma Masala

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.

Red Kidney Beans in Bowl

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.

For another delicious kidney bean recipe, check out this spicy kidney bean dip.

How to make vegan rajma masala

Vegan Rajma Masala Ingredients

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.

Spices and Tomatoes Cooking

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.

Vegan Kidney Bean Curry Cooking

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

Serving suggestions

  • Boiled basmati/white rice
  • Homemade pilau 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
Vegan Rajma Masala Overhead

Recipe FAQ

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 (see this similar recipe for vegan chana masala), or vegetables (like this aubergine curry).

Is this curry gluten-free?

This recipe will be completely gluten-free provided you use a vegan stock that is certified or labelled as such. If you're unsure, you can simply use water.

How long will this keep in the fridge?

Refrigerate this kidney bean curry for up to four days. Like many curries, it'll get even better after a day or two in the fridge.

Can I freeze it?

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.

Variations and tips

  • 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.

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 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

Keep in touch

Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

More vegan recipe ideas

If you liked this recipe, you may also enjoy:

  • Spicy Tofu Jalfrezi
  • Easy Vegan Chana Masala
  • Black Bean Curry with Cashew Cream
  • Creamy Jackfruit Curry
  • Chickpea & Cauliflower Coconut Curry
  • Sweet Potato Dal
  • Sweet Potato & Black Bean Chilli
  • Ultimate Vegan Haggis

You can also check out my full list of vegan mains.

Vegan Rajma Masala with Rice

Vegan Rajma Masala (Kidney Bean Curry)

The Pesky Vegan
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.
5 from 6 votes
Rate this Recipe Print Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Gluten-free, Indian, Vegan
Servings 4
Calories 366 kcal

Ingredients
 

  • 1 tablespoon cooking oil
  • 2 teaspoons cumin seeds
  • 2 medium onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 1½ inch piece of ginger, finely chopped
  • 1-2 fresh chillies, finely sliced (more or less depending on how you like your heat)
  • 1 tablespoon tomato puree
  • 1x 14 oz (400 g) tin chopped tomatoes
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon chilli powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground fenugreek
  • ½ teaspoon salt (plus more to taste)
  • 2x 14 oz (400 g) tins kidney beans, drained and rinsed
  • 3½ cups (800 ml) vegan stock or water
  • Small bunch fresh coriander (optional)
Prevent your screen from going dark

Instructions
 

  • 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.
  • After 5 minutes, 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 with boiled rice or pilau rice (see notes for more suggestions).
Rate this recipe 👇

Notes

Serving suggestions: Naan bread, puri, chapati, creamy vegan mashed potatoes, poppadoms, roasted cauliflower, baked potato, crispy baked potato wedges, plant-based yoghurt or crème fraiche, homemade cashew cream, fresh coriander, fresh chilli.
Dried kidney beans: Cooking dried beans from scratch may take a little longer than just using tinned, but it's a great way to improve a dish. To learn more, check out my Beginner's Guide to Pulses.
Other beans: 'Rajma' literally means 'kidney beans', but you could try this recipe with other beans or legumes such as chickpeas or lentils. 
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. 
Gluten-free: This recipe will be completely gluten-free provided you use a vegan stock that is certified or labelled as such. If you're unsure, you can simply use water.
Storage: Like many curries, this rajma masala gets even better after a day or two in the fridge. Store in the fridge for up to four days, or in the freezer for up to six months. 
If you liked this recipe, you might also enjoy:
  • Spicy Tofu Jalfrezi
  • Easy Vegan Chana Masala
  • Black Bean Curry with Cashew Cream
  • Creamy Jackfruit Curry
  • Chickpea & Cauliflower Coconut Curry
  • Vegan Lentil Dal
  • Aloo Palak
  • Ultimate Vegan Haggis
 
* The nutrition info below is for one serving, based on a total of four servings.

Nutrition

Calories: 366kcalCarbohydrates: 63gProtein: 20gFat: 6gSaturated Fat: 1gSodium: 1257mgPotassium: 1243mgFiber: 19gSugar: 8gVitamin A: 1338IUVitamin C: 36mgCalcium: 127mgIron: 9mg
Nutrition Facts
Vegan Rajma Masala (Kidney Bean Curry)
Amount Per Serving
Calories 366 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 1257mg55%
Potassium 1243mg36%
Carbohydrates 63g21%
Fiber 19g79%
Sugar 8g9%
Protein 20g40%
Vitamin A 1338IU27%
Vitamin C 36mg44%
Calcium 127mg13%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword kidney bean recipe, quick vegan dinner, vegan curry
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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313 shares

Reader Interactions

Comments

  1. Julie

    October 16, 2020 at 1:11 pm

    5 stars
    The flavors in this curry are outstanding! A sultry combination of spices makes this a warm and comforting curry. Thank you for posting this recipe!

    Reply
    • The Pesky Vegan

      October 16, 2020 at 4:53 pm

      Hi Julie, thanks so much for the great review - glad you enjoyed!

      Reply
  2. Chris

    October 25, 2020 at 8:33 pm

    5 stars
    Very straightforward to make but lovely and hearty curry. I made it using tinned beans and the taste and texture were great. Both as it's made and I did it with peppers and mushrooms added. Definitely going in my make again file

    Reply
    • The Pesky Vegan

      October 25, 2020 at 9:19 pm

      Hi Chris, great to hear you enjoyed this recipe and tweaked it. Thanks so much for taking the time to leave a review!

      Reply
  3. Billy

    October 30, 2020 at 7:51 pm

    5 stars
    Made this and loved it. Enjoyed it even more using dried beans. Definitely a keeper, thanks.

    Reply
    • The Pesky Vegan

      October 30, 2020 at 9:20 pm

      Glad you enjoyed, thanks very much for leaving a review!

      Reply
  4. Amber

    November 03, 2020 at 9:09 pm

    5 stars
    This is amazing! Made it last night and made another batch today! It's so simple, cheap and yet so so tasty!

    Reply
    • The Pesky Vegan

      November 03, 2020 at 9:25 pm

      Glad you enjoyed, thanks very much for leaving a review!

      Reply
  5. Annie

    January 30, 2021 at 1:53 pm

    Make last night excellent flavours, Quick and simple to do. Thank you

    Reply
    • The Pesky Vegan

      January 30, 2021 at 8:55 pm

      Glad you enjoyed it, thanks very much for the message!

      Reply
  6. Deeksha

    January 14, 2022 at 9:40 am

    5 stars
    This Rajma looks so tempting. This is one of my favorite recipes.Thank you so much for the recipe.

    Reply
    • The Pesky Vegan

      January 16, 2022 at 10:31 am

      Thanks for the review!

      Reply
  7. Susanna

    February 04, 2022 at 6:03 pm

    5 stars
    I enjoyed making and eating this recipe, & love that it mostly used ingredients I had on hand. I substituted one cup of oat milk for one cup of the broth to make it a little creamier. I’ll keep this one around to make again!

    Reply
    • The Pesky Vegan

      February 07, 2022 at 6:31 pm

      Great to hear, thanks very much for the review!

      Reply

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I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

Like most people, I come from a background where consuming animal products was the norm. It's safe to say I never thought I'd go vegan.

If you want to find out more about how on earth this happened – and how you can do the same – click below.

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