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.
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)
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 and vegan raita (see notes for more suggestions).
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 (provided these are tinned i.e. pre-cooked).
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:
- Vegan Biryani with Chickpeas
- Spicy Tofu Jalfrezi
- Easy Vegan Chana Masala
- Black Bean Curry with Cashew Cream
- Creamy Jackfruit Curry
- Vegan Lentil Dal
- Aloo Palak
- Ultimate Vegan Haggis
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.
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