Kidney Bean Curry
Calories: 20
Adjust Servings Here: 4 servings
Description
This kidney bean coconut curry, also known as rajma chawal, is healthy, nutritious comfort food in a bowl. Spiced with delicate Indian spices and rich coconut cream, this is made with canned pre-cooked or frozen kidney beans in less than 15 minutes.
Ingredients
- 14 oz (396 g) Kidney Bean (1 can or 2 cups)
- 2 tbsp Cooking Oil
- 1 large Onion finely diced
- 1 Cinnamon stick
- 1 Bay leaf
- 3 large Garlic cloves finely minced
- 2 inch Fresh Ginger grated
- 1 large Tomatoes finely diced
- 3 - 4 tbsp Curry powder
- 1 tsp Sweet paprika for color - optional
- ½ tsp Garam masala
- 2 tbsp Lemon juice
- ½ cup Cilantro or Parsley (finely chopped)
- 1 cup Broth or stock
- 1 tsp Salt
- ½ tsp Pepper
- ½ cup (120 ml) Coconut cream for serving
Instructions
- Sauté - In a skillet over medium heat, sauté the onions in oil until translucent. Add the cinnamon and bay leaf, followed by the minced garlic and ginger. Sauté until fragrant.2 tbsp Cooking Oil, 1 large Onion , 1 Cinnamon stick , 1 Bay leaf, 3 large Garlic cloves, 2 inch Fresh Ginger
- Spices - Next, add the chopped tomatoes and spices, a few tablespoons of water, and sauté until fragrant, and the tomatoes become soft and mushy.1 large Tomatoes, 3 - 4 tbsp Curry powder, 1 tsp Sweet paprika, ½ tsp Garam masala
- Beans - Then add the kidney bean along with its liquid and broth. Add the chopped cilantro and simmer for 10 to 15 minutes—season with salt and pepper. Add the lemon juice and garnish with chopped cilantro.14 oz Kidney Bean, 2 tbsp Lemon juice, ½ cup Cilantro or Parsley, 1 tsp Salt, ½ tsp Pepper, 1 cup Broth or stock
- Coconut - You can stir the coconut cream directly into the curry or serve it on top during serving.1/2 cup Coconut cream
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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