Kidney Bean Curry is serious comfort food. Yes, I know some people would much rather a bit of meat in their curry, but when you try this you won’t be craving any of the meaty stuff.
Kidney Bean Curry (or Rajma as it is known by its Indian name) is quite a staple dinner for the boyf’s family (who are British Indian) and we do like to make this on a fairly regular basis.
It’s spicy, garlicky and with great depth of flavour. We either eat it with freshly boiled rice or rotli (chapatti). One of the best things about this meal is that it’s super-cheap. Perfect for those of us trying to make thrifty dinners.
I always have tins of kidney beans and chopped tomatoes in the cupboard and the spices are pretty standard. The mustard seeds are worth getting as they add a great flavour to a lot of the curries I cook.
Kidney Bean Curry is vegetarian, vegan and gluten free, so it’s a great all-round dish for those of us with a bit of restriction on our diet. And did I mention how incredibly tasty this curry is?! This is one of my favourite comfort food dinners, it stores well and tastes amazing the next day.
Adjust the garlic and chilli to suit your taste. I’ll be honest, I often use up to double the quantity of garlic as I’ve stated here in the recipe, as I love my Kidney Bean Curry to be super strong.
Kidney Bean Curry (serves 4)
1 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 medium Onion, finely chopped
400g tin Chopped Tomatoes, whizzed in a blender until smooth
4 Garlic Cloves, finely chopped
1tsp Ginger Puree
½ tsp Turmeric
1 Fresh Chilli, finely chopped
2 pinches of Coarse Sea Salt
2 tins Kidney Beans
Fresh Coriander, to garnish (optional)
Use a heavy-bottomed medium-sized saucepan to heat the oil and mustard seeds on a medium heat.
As soon as they start to sizzle add the onion and stir well. Cook the onion until golden.
Add the pureed chopped tomatoes to the pan, stir through and bring to a simmer.
Pop the garlic, ginger, turmeric, chill and salt into the sauce and stir for a minute.
Drain most of the water from the kidney beans and add to the sauce (keep an eye on consistency and add more water). Stir and bring to a simmer before reducing the heat to low.
Cook for 30 minutes or until the kidney beans are tender (I’ve found different brands of tinned kidney beans cook different lengths of time). Stir regularly to prevent sticking..