This dish makes a great lunch or dinner!
Rajma Curry: This Easy Vegan Indian Red Kidney Bean Recipe Will Spice Up Your Life!
- 2 tablespoons olive oil
- 1 bay leaf
- 1 cinnamon stick
- 2-3 cloves
- 1.5 teaspoons cumin seeds
- 1 small onion, finely chopped
- 2-3 garlic cloves, crushed
- 2-inch piece grated ginger or beat and chopped
- 2 teaspoons or 1/4 of a green chili, slit
- 2 teaspoons turmeric powder
- 1/2 teaspoons chili powder
- pinch of asafoetida
- 2 teaspoons garam masala
- 1 medium-sized tomato finely chopped
- 2 cups red kidney beans aka Rajma beans soaked, cooked and drained
- 1/4 cup cashew cream (1/2 cup soaked cashews + 1 cup water, blended)
- 1.5 Himalayan salt
- Fresh cilantro
- Add your oil to the pan, then your bay leaf, cinnamon stick, cloves and cumin seeds. Let them toast and become fragrant for 10-15 seconds. Be careful not to burn them.
- Then add your onions, sauté and allow them to sweat for a good 2 minutes.
- Now go in with your ginger, garlic and green chili. Sauté and then allow those flavors to combine for another minute.
- Add your dry spices in this order: turmeric, chili powder, black pepper, asafetida, then the garam masala. Allow the spices to burn for 40 seconds to 1 minute. When I say burn, I mean allow the spices to toast in order to activate the flavors. You don’t want them to literally burn.
- Then add your tomatoes and sauté for 1-2 minutes.
- And then add your drained rajma aka red kidney beans.
- Break a part your fresh cilantro by hand and add it to the pot.
- Add about a half teaspoon of salt then mix the seasonings and the rajma together very well so that the beans can pick up the flavor.
- Don’t add your water until you feel like the beans have had enough time to soak up the spices (it took me about 2 minutes).
- Add 2 cups of fresh purified water to your pan and be sure to get rid of the water that you strained off from the cooked beans. Cook for 7-9 minutes.
- Add your cashew cream and cook for another 2-3 minutes then turn off your flame.