Kidney Bean Curry

A simple, spiced kidney bean curry served with steamed basmati rice.

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Prep Time 5

Cook Time 15

Total Time 20

Servings 4 servings

Equipment

Bowl
Colander
Medium Pot
large pan or pot
Fork

Ingredients

?1 tablespooncumin seeds
?2 tablespoonvegetable oilor olive oil
?1 mediumyellow oniondiced
?2 clovesgarlicminced
?1 inch2.5 cmfresh gingergrated
?1 green chilioptional finely chopped
?1 tablespoonground coriander
?1 teaspoonground cumin
?1 teaspoonground turmeric
?1 teaspoongaram masala
?1 x 14.5 ounce 400 gcandiced tomatoesundrained, chopped tomatoes in the UK
?1/2 canwaterUse the tomato can and fill it with hot water
?1 x 14.5 ounce 400 gcankidney beansdrained and rinsed
?1/4 can 100 mlcoconut milkoptional, or a little more if desired
?Salt and fresh ground pepperto taste
?Chopped parsley or corianderfor serving
?2 cups 400 gramsbasmati rice
?3 cups 750 mlwater
?1 teaspoonsalt
?1 1/2 teaspoonsvegetable oil

Instructions

Put 2 cups (400 g) basmati rice in a bowl, cover with water and soak for 15 minutes. Drain, then rinse the rice in a colander under running water and drain well.
In a medium pot bring 3 cups (750 ml) water, 1 teaspoon salt and 1½ teaspoons vegetable oil to a rolling boil over high heat.
Add the drained rice to the boiling water. Boil on high, uncovered, for 3–5 minutes until the water level above the rice noticeably decreases.
Reduce the heat to the lowest possible, cover the pot tightly, and cook until the water is fully absorbed. Remove from heat and fluff the rice with a fork.
While the rice soaks or cooks, heat 2 tablespoons vegetable oil in a large pan or pot over medium heat. Add 1 tablespoon cumin seeds and fry about 1 minute, until aromatic.
Add 1 medium diced yellow onion, reduce heat to low, and cook, stirring occasionally, until the onion is soft and translucent (about 5–7 minutes).
Add 2 cloves minced garlic, 1 inch (2.5 cm) grated fresh ginger and 1 finely chopped green chili (optional). Cook 1 minute, stirring.
Stir in 1 tablespoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon ground turmeric and 1 teaspoon garam masala. Cook about 30 seconds, stirring, to bloom the spices.
Add 1 x 14.5 oz (400 g) can diced tomatoes with their juice. Measure ½ can of hot water using the empty tomato can and add that ½ can of hot water to the pan. Stir to combine.
Add 1 x 14.5 oz (400 g) can kidney beans (drained and rinsed) and stir to mix.
Stir in ¼ can (100 ml) coconut milk if using, then season with salt and freshly ground black pepper to taste. Bring to a gentle simmer.
Cover and simmer on low for 10 minutes to let the curry cook and thicken. Taste and adjust salt/pepper if needed.
To serve, spoon the kidney bean curry over the steamed basmati rice and sprinkle with chopped parsley or coriander.

Notes

If using dried beans, soak them overnight or for at least 5-6 hours, then pressure cook or cook over the stovetop until they’re tender. Soaking the beans makes them easier to digest.
If cooking for children, skip the chili.
If using fresh tomatoes instead of canned, peel 2 large tomatoes and blend to a puree.
Fry the cumin seeds until they become aromatic without changing color. They’re very easy to burn, so make sure that you’re using a wooden spoon to stir regularly to fry them.
Adding coconut milk is not a must, and it’s not normally added in the traditional rajma recipe. I just really like the flavor and texture that it adds to the recipe.
Store the red kidney bean curry in an airtight container for up to 3 days.
When you reheat the curry, you might need to add a splash of water as it might be too thick when it’s chilled.