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Name: Rajma Kidney Bean Curry
Prep time: 36 min
Total time: 64 min
Yield: 4 servings
Ingredients: 30 ml sunflower oil; 1 dried bay leaf; 1 black cardamom pod, lightly crushed; 4 whole cloves; 1 tsp cumin seeds; 200 g yellow onion, finely diced; 12 g garlic, finely grated; 10 g fresh ginger, finely grated; 400 g canned crushed tomatoes; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp Kashmiri chilli powder; 1/2 tsp ground turmeric; 1 tsp fine salt; 2 x 400 g cans red kidney beans, drained and rinsed (about 480 g drained); 350 ml water; 1 tsp garam masala; 10 ml lemon juice; 20 g fresh coriander leaves, roughly chopped

Rajma Kidney Bean Curry

Slow-cooked kidney beans in a tomato masala with whole spices, lemon, and coriander.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Rajma Kidney Bean Curry

Slow-cooked kidney beans in a tomato masala with whole spices, lemon, and coriander.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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