Red Kidney Bean Curry (Rajma)

Red Kidney Bean Curry (Rajma)

Total Time Total: Time: 2hr 30mins

Yield: Servings: 6

smittenkitchen.com

  • 1/3 cup extra virgin olive oil (we use less)
  • 2 tablespoons minced fresh ginger (reduced from original 4T)
  • 1 medium onion, finely chopped
  • 1 plum tomato, diced
  • 3 cloves garlic, chopped
  • 1 large green chili, chopped (optional)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne
  • 8 ounce can of tomato sauce or 1 cup of one of your choice
  • 3 cups cooked red kidney beans or 2 15-ounce cans, drained and rinsed
  • 1/2 cup chopped fresh cilantro (or parsley, if you’re cilantro-averse)

Ingredients

  • 1/3 cup extra virgin olive oil (we use less)
  • 2 tablespoons minced fresh ginger (reduced from original 4T)
  • 1 medium onion, finely chopped
  • 1 plum tomato, diced
  • 3 cloves garlic, chopped
  • 1 large green chili, chopped (optional)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne
  • 8 ounce can of tomato sauce or 1 cup of one of your choice
  • 3 cups cooked red kidney beans or 2 15-ounce cans, drained and rinsed
  • 1/2 cup chopped fresh cilantro (or parsley, if you’re cilantro-averse)