An easy vegetarian kidney bean curry — beans simmered in a fragrant onion, garlic, ginger and tomato sauce with warm spices. Comforting, quick and lovely with basmati rice.
This kidney bean curry — rajma in spirit — is a hearty, comforting vegetarian classic, with tender beans simmered in a spiced tomato and onion gravy. It's cheap, wholesome and full of warming flavour, ready in well under an hour. Served over fluffy basmati rice, it's pure plant-based comfort.
Prep 10 min
Cook 25 min
Total 35 min
Easy
- 1 tbls Vegetable Oil
- 1 finely chopped Onion
- 2 cloves chopped Garlic
- 1 part Ginger
- 1 Packet Coriander
- 1 tsp Cumin
- 1 tsp Paprika
- 2 tsp Garam Masala
- 400g Chopped Tomatoes
- 400g Kidney Beans
- to serve Basmati Rice
Tags:
CurryVideo
Preparation
- Heat the oil in a large frying pan over low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 minutes until fragrant.
- Add the spices and cook for another minute, until everything smells aromatic. Tip in the chopped tomatoes and the kidney beans with their water, and bring to the boil.
- Turn down the heat and simmer for 15 minutes until nice and thick. Season to taste, then serve with basmati rice and the coriander leaves.
Tips from the ZestyPlate Kitchen
- Cook the onions slowly until soft and golden for a sweet, deep base.
- Bloom the spices for a minute so they're fragrant before the tomatoes go in.
- Use the bean liquid to enrich the sauce and help it thicken.
- Simmer until rich and thick, then season well and finish with fresh coriander.
Frequently Asked Questions
Yes — soak them overnight and boil thoroughly (kidney beans must be properly cooked) until tender before adding to the sauce. Tinned beans are the quick option.
Cook the onion-tomato base down well, add a little extra garam masala, or stir in a spoonful of yogurt or cream at the end.
It's warmly spiced rather than fiery. Add fresh chilli or chilli powder if you'd like more heat.
Basmati rice is classic, and it's also lovely with naan or roti to scoop up the sauce.
