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Prep 10 mins
Cook 20 mins
This is a quick and easy curry made from red kidney beans. Served with either naan (flatbread) or rice. Rajma masala is sold at most food stores in the international section.
- 2 (8 ounce) cans red kidney beans, undrained
- 2 teaspoons canola oil or 2 teaspoons corn oil
- 1 teaspoon cumin
- 1 teaspoon garlic, chopped
- 1⁄2 teaspoon gingerroot, chopped
- 1 (14 ounce) can tomato sauce
- 1⁄2 chopped onion
- 1 tablespoon rajma, masala if desired (or more) (optional)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon chili powder (optional)
- sliced onion (to garnish)
- 1 tablespoon chopped coriander (to garnish)
- In a medium pot, heat oil. When hot, add cumin.
- Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
- Add onions and stir until onion turns clear and add the tomato sauce.
- Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
- Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
- Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
- You adjust the spices accordingly, while tasting along.
- Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!
Wow - this was simple and delicious! I used 2 cups of pre-soaked kidney beans which is about the equivalent of a 1 ounce can (just a little more). I cut all of the ingredients in half except for the spices. I didn't have gingerroot so I substitued 1 tsp ginger and used tandoori masala instead of rajma masala because it was all I had on hand. It was still a delicious dish and I will use again - thank you :)
This was outstanding! It was almost like a chili, which I normally don't like, but the flavors were so good together. It was also incredibly quick and easy and very filling. I'll definitely keep this one on rotation.