Kidney bean curry – rajmah chawal

Serves four. Has a cook time of around twenty minutes.




A potent source of fibre + zinc. Rich and filling.


two cans of kidney beans (unsalted)   /   fine chop one white onion   /   mince two tsp garlic   /   mince half tbsp ginger  /   fine chop two green chillies (deseeded, if preferred)   /   chop two large tomatoes   /   chop one small handful of coriander leaves   /   tbsp tomato purée   /   one tsp cumin powder   /   one tsp coriander powder   /   one heaped tsp garam masala   /   sea salt to taste   /   tbsp coconut oil   /   one organic veg stock cube  (low sodium) 

+ Heat the oil in a large frying pan

+ Fry the onion until deep golden brown, then add garlic and ginger. Fry for two minutes.

+ Add the remaining spices — stirring for one minute — then the tomato purée. Combine on low heat for one more minute.

+ Now add chopped tomatoes and stir occasionally, for two minutes.

+ Add the kidney beans and half a mug of water, boil, then simmer again. Fifteen minutes, stirring occasionally.

+ Serve, garnished with chopped coriander and a side of rice.



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