Rajma (Red Kidney Bean Curry)

Rich in plant-based protein and complex carbohydrates, this traditional curry delivers sustained energy with minimal healthy fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 260 g dry red kidney beans (soaked overnight) · 876 kcal in the whole recipe
• 120 g dry white basmati rice · 432 kcal in the whole recipe
• 1 tbsp (13 g) olive oil · 115 kcal in the whole recipe
• 1 medium (150 g) onion, finely chopped · 60 kcal in the whole recipe
• 3 cloves (12 g) garlic, minced · 18 kcal in the whole recipe
• 2 tbsp (12 g) fresh ginger, grated · 10 kcal in the whole recipe
• 2 medium (200 g) tomatoes, diced · 36 kcal in the whole recipe
• 1 tbsp (17 g) tomato paste · 17 kcal in the whole recipe
• 10 g fresh cilantro, chopped · 2 kcal in the whole recipe
• 1 tsp cumin seeds, 1 tsp turmeric, 1 tsp chili powder, 1 tsp garam masala, salt to taste

Method

1. Soak dry kidney beans overnight, then boil with water until tender; cook rice separately in a pot with water.

   

2. Heat olive oil in a deep pan, add cumin seeds, chopped onion, garlic, and grated ginger, sautéing until golden brown.

   

3. Stir in tomato paste, diced tomatoes, turmeric, chili powder, and salt, cooking until tomatoes soften into a thick paste.

   

4. Add cooked kidney beans along with 1 cup of their cooking water and garam masala, simmer on low heat for 15 minutes.

   

5. Garnish with fresh cilantro and serve warm with the prepared rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.