Rajma – Punjabi Kidney Bean Curry

Serves 5
Cook Time 45mins
Gluten free, vegan

Ingredients

• 200g dried kidney beans, precooked (or two cans of kidney beans)
• 4 garlic cloves (minced)
• thumb sized piece of ginger (minced)
• 1-2 green chillies (optional)
• 1 tbsp sunflower oil/rapeseed oil
• 2 tbsp vegan butter
• 1 tsp cumin seeds
• 1 large onion
• 2 large tomatoes
• 1 tsp ground coriander
• 1/4 - 1/2 tsp chilli powder/cayenne/hot paprika
• 1/4 tsp turmeric powder
• 1 pinch of asafoetida (optional- omit if wanting a gluten-free recipe)
• 1/2 tsp garam masala
• 1.5 - 2 cups water
• salt and pepper to taste
• 1 tsp fenugreek leaves/crushed methi
• 2-3 tablespoons of vegan cream

Ingredients

1. Heat oil and butter in a saucepan on a low heat, add the cumin seeds and let them crackle/brown slightly.
2. Add onions and saute until golden brown in colour, on a medium-low heat (be careful not to burn as this will give a bitter taste to the curry).
3. Add the garlic, ginger and green chillies, stir and saute for 5-10 minutes, until the raw aroma of the garlic and ginger has dissipated.
4. Add the tomatoes and saute for 2-3 minutes on a medium-low to medium heat, until the tomatoes soften.
5. Add the turmeric, ground coriander, garam masala, asafoetida and chill powder and saute this masala mixture on a medium-low heat.
6. Add the beans and saute for one minute.
7. Add 1.5-2 cups of water, salt and pepper to taste and stir the curry, simmering on a medium-low heat for 10-12 minutes until the curry thickens slightly. (You can mash some of the beans at this point, to increase thickness).
8. When the curry has reached the desired consistency, add the fenugreek leaves, the vegan cream and let it simmer for one minute.
9. Serve with fresh basmati rice, naan or on its own, as a warming lunch!