It's already well documented that I love, cook and eat a lot of curry, but I'm always looking for something I haven't tried before.

I ate this dish at a splendid vegetarian Indian restaurant a few weeks ago. In all honesty, I didn't know the restaurant was vegetarian but unlike a lot of other cuisines of the world, Indian food has you covered! Even if you're a meat eater, you will not go hungry eating Indian vegetarian or vegan food. Centuries of practicing this lifestyle has given life to the most amazing and innovative plant-based recipes. I never miss the meat when I eat vegetarian Indian and always leave a satisfied customer.

Kidney beans, the pick of the superfoods

Kidney beans are an excellent plant-based source of protein. They're also rich in various minerals, vitamins, fibers, antioxidants, and other unique plant compounds. Therefore, these beans may aid weight loss, promote colon health, and moderate blood sugar levels. So, yes! rajma is a wonderful dish to include in any health forward lifestyle.

Spice-wise this dish isn't going to blow your head off, it's a delicious rich, earthy flavour. If you're vegetarian or vegan then you'll love this. It's filling and nutritious. It's the perfect dish all-round.

If you do eat meat or fish, then can I suggest pairing this rajma with either my Bengali fish curry with coconut and poppy seeds or the peppery lentil infused Lahore Chicken Curry.

How to make my Rajma, kidney bean curry

2x400g cans red kidney beans (drained & rinsed)
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 onions (finely chopped)
1 tablespoon ginger (grated)
6 cloves of garlic (minced)
2 tomatoes (peeled & chopped)
2 green chillies (finely chopped)
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/4 teaspoon ground turmeric

For garnish:
3 tablespoons fresh coriander
1 tomato (peeled, seeded and chopped)

In a large pan or wok, heat the oil until hot, then add the cumin seeds, let them sizzle briefly then add the onion, reduce the heat slightly and fry gently for 5-6 minutes until soft and browned. Add the garlic and ginger and fry for a further 2-3 minutes. Add the chillies, tomatoes ground coriander, cumin, turmeric and garam masala. Stir then add the kidney beans and 1 litre warm water. Add salt to your taste. Bring to a boil, reduce the heat to low then simmer ucovered for 10-15 minutes. Mash some of the beans up to thicken the sauce.

Sprinkle with the fresh coriander and tomatoes and serve with plain Basmati rice.

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