Rajma Masala (Kidney Bean Curry)
Serves 415 mins prep40 mins cook
Cold evenings in Seattle always make me crave curry, and more specifically, a pot of rajma masala. I simmer kidney beans, tomatoes, ginger, and warm spices together until I have a thick and creamy plant-based curry. It is hearty, gluten-free, and ready for my family in just under an hour, making it great for easy weeknight dinners.
0 servings
What you need
tsp red pepper flake
tbsp fresh cilantro
clove garlic clove
tsp salt
tsp garam masala
cup kidney beans
tbsp fresh ginger
tsp lemon pepper
tsp cumin seed
tbsp lemon juice
Instructions
0 In a large saucepan set over medium heat, add the oil, onions and pepper, and cook, stirring occasionally, for 5 minutes. 1 Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes 2 Simmer the mixture, stirring occasionally, for 10 minutes. 3 Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 10-15 minutes more. 4 To achieve a thicker curry, you can mash some of the kidney beans with a potato masher and simmer on low heat for another 5 minutes, uncovered. Stir in the lemon juice and cilantro, and let it heat through for 1-2 more minutes. 5 Serve warm with a sprouted wheat tortilla or naan on the side. Or serve with brown rice or quinoa.View original recipe
