Rajma chawal
35 min
Serves 4
5 plants
*estimate per serving
Punjabi kidney bean curry with rice. Rich, warming and cheap.
See all the swaps free - make your free accountMake ahead: Keeps 3 days in the fridge. Freezes well.
Products we've checked
1 tin (400g) chopped tomatoes
2 tins (480g drained) red kidney beans
Other ingredients
1 tbsp ghee
1 tsp cumin seeds
2 onions, chopped
3 cloves garlic
4cm fresh ginger
2 tsp garam masala
1 tsp ground turmeric
1 tsp chilli powder
250g basmati rice
small bunch fresh coriander
1 pinch sea salt
What to do
- 1
Heat the ghee. Add the cumin seeds and onion. Cook for 10 minutes until golden.
- 2
Add the garlic and ginger. Cook for 1 minute.
- 3
Add the spices and tomatoes. Cook for 5 minutes.
- 4
Add the beans and 300ml water. Simmer for 15 minutes. Mash a few beans to thicken.
- 5
Cook the rice.
- 6
Top with coriander. Serve with rice.
Photo: Photo by Lucas Andrade on Pexels