Classic Kidney Bean Curry With Onions Recipes

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RAJMA (KIDNEY BEAN CURRY)



Rajma (Kidney Bean Curry) image

Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Cheap, nutritious, and comforting. What is not to like?

Provided by SUSMITA

Categories     World Cuisine Recipes     Asian     Indian

Time 1h10m

Yield 8

Number Of Ingredients 19

2 cups dry red kidney beans
1 large onion, chopped
4 cloves garlic, chopped
1 (2 inch) piece fresh ginger root, chopped
2 tablespoons vegetable oil
2 teaspoons ghee (clarified butter)
2 dried red chile peppers, broken into pieces
1 teaspoon cumin seeds
6 whole cloves
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tomatoes, chopped
2 cups water
1 teaspoon white sugar
salt to taste
2 teaspoons garam masala
1 teaspoon ground red pepper
¼ cup cilantro leaves, chopped

Steps:

  • Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
  • Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
  • Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
  • Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 34.2 g, Cholesterol 2.8 mg, Fat 5.5 g, Fiber 8.6 g, Protein 11.3 g, SaturatedFat 1.3 g, Sodium 34.9 mg, Sugar 3.3 g

KIDNEY BEAN CURRY



Kidney bean curry image

A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 11

1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
thumb-sized piece of ginger, peeled and finely chopped
1 small pack coriander, stalks finely chopped, leaves roughly shredded
1 tsp ground cumin
1 tsp ground paprika
2 tsp garam masala
400g can chopped tomatoes
400g can kidney beans, in water
cooked basmati rice, to serve

Steps:

  • Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
  • Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
  • Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

Nutrition Facts : Calories 282 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium

EASY KIDNEY BEAN CURRY



Easy Kidney Bean Curry image

Kidney beans are often overlooked (unless you're making chili). Don't pass them up! They are nutritionally dense and just as versatile as other, more popular beans. They also meld perfectly in this easy vegetarian curry, which uses curry powder and pumpkin spice as substitutes to a long grocery list of individual spices. Be sure to cook the onion until golden brown-this one step adds much depth of flavor.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

One 2-inch piece fresh ginger
2 cloves garlic
3 tablespoons vegetable oil
1/2 small red onion, finely chopped
Kosher salt
1/2 teaspoon curry powder
1/4 teaspoon pumpkin pie spice
1/4 small head green cabbage, roughly chopped
1 large carrot, cut into thin rounds
One 14.5-ounce can kidney beans, drained and rinsed
One 14.5-ounce can diced tomatoes
1/4 cup lightly packed cilantro leaves, roughly chopped
Cooked basmati rice and plain yogurt, for serving

Steps:

  • Pulse the ginger and garlic together in a food processor until a rough paste. Heat the oil in a medium saucepan or Dutch oven over medium-high heat. Once hot, add the onion and a pinch of salt and cook, stirring, until the onion is golden brown (add splashes of water as needed if ingredients begin to stick to the bottom of the pan), about 8 minutes.
  • Add the curry powder and pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and carrot and stir until just coated.
  • Add the beans, tomatoes, 2 cups water and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the carrot is tender and the curry sauce has reduced by about half and clings nicely to the beans and vegetables, about 8 minutes. Stir in the cilantro and season with salt. Serve with rice and dollops of yogurt.

KIDNEY BEAN CURRY - SOUTH INDIAN STYLE



Kidney Bean Curry - South Indian Style image

Here is a south Indian style curry. You can also make this same curry with chickepeas instead of the kidney beans.

Provided by Andtototoo

Categories     Curries

Time 30m

Yield 5 serving(s)

Number Of Ingredients 16

4 tablespoons oil
1 teaspoon black mustard seeds
1 teaspoon split white Urad Dal
1/2 teaspoon cumin seed
1 dried red chili, halved
1/4 teaspoon hing
1 onion, diced
1 green bell pepper, diced
3 serrano chilies, minced
2 tomatoes, diced
15 ounces kidney beans, rinsed and drained
1/2 teaspoon turmeric
1 teaspoon curry powder
1/4 teaspoon garam masala
salt, as needed
1/4 cup chopped cilantro

Steps:

  • In a large frying pan put the oil, mustard seeds, urad dal, cumin seeds and dried red chili and heat over high heat until the mustard seeds have popped for about 10 seconds AND the dal is light brown.
  • Quickly stir in the hing and onion. Reduce heat to medium-high and cook, stirring frequently for about 5 minutes.
  • Reduce heat to medium and stir in the green bell peppers and cook another 3-4 minutes.
  • Add the minced serrano chilies (less if you don't want it too hot) and after 2 minutes, add the tomatoes. If your tomatoes aren't very juicy or ripe, you can add some tomato sauce to give the curry a good tomato flavor. {I usually keep some tomato sauce in a plastic bag in the freezer and just cut off what I need for something like this.] Cook 3 more minutes, adding a bit of water if the curry gets too dry.
  • Add the kidney beans (and water as needed) and cook another 1-2 minutes until everything has married.
  • Stir in the the turmeric, curry powder, garam masala (optional) and salt. Check to adjust spices.
  • Turn off heat and garnish with fresh chopped cilantro.
  • This curry actually tastes best if made earlier in the day and allowed to sit for several hours.
  • Can be eaten with either plain boiled rice or Indian bread. A raita along side would also be nice.

Nutrition Facts : Calories 202.5, Fat 11.9, SaturatedFat 1.6, Sodium 257.9, Carbohydrate 19.8, Fiber 5.8, Sugar 5.1, Protein 6

KIDNEY BEAN CURRY



Kidney Bean Curry image

From Manju Malhi 'Brit Spice', makes a delicious side dish with curry or grilled meat and is wonderful in pita bread with a salad and a coriander chutney

Provided by lindseylcw

Categories     Curries

Time 18m

Yield 2 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion
2 minced garlic cloves
1 green chili
1/4 teaspoon turmeric
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon garam masala
1 teaspoon fresh ginger
1 teaspoon tomato puree
1 (14 ounce) can kidney beans
1 teaspoon butter

Steps:

  • heat oil in saucepan and add chopped onion and garlic.
  • fry for 5-6 mins then add chilli.
  • stir in the turmeric, cumin and coriander followed by salt and garam masala and cook for a minute.
  • add grated ginger and fry for a minute then stir in the tomato puree.
  • add the drained and washed beans and mix well continuing to fry for another minute.
  • pour in 200 ml water, cover and simmer over very low heat for 3 mins until thickens or oil floats to the surface - pour this off if you wish.
  • Stir in the butter if you are using it.

Nutrition Facts : Calories 340.5, Fat 16.9, SaturatedFat 3.3, Cholesterol 5, Sodium 897.2, Carbohydrate 38.4, Fiber 10.1, Sugar 7.4, Protein 11.7

CLASSIC NO-ONION KIDNEY BEAN CURRY



Classic No-Onion Kidney Bean Curry image

Number Of Ingredients 18

1 1/4 cups dried kidney beans, sorted and washed in 3 to 4 changes of water
4 black cardamom pods, crushed lightly to break the skin
1 stick cinnamon (2-inch), broken lengthwise
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
4 to 5 cups water
2 tablespoons vegetable oil
1 tablespoon melted ghee
1 teaspoon cumin seeds
1 tablespoon peeled minced fresh ginger
1 clove fresh garlic (large), minced
2 large tomatoes, finely chopped
1/2 cup finely chopped fresh cilantro, including soft stems
1/4 cup nonfat plain yogurt, whisked until smooth
1 tablespoon ground coriander
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground cumin
1/2 teaspoon Garam Masala + more for garnish

Steps:

  • 1. Soak the beans overnight in water to cover by 2 inches. Then drain and place them in a pressure cooker, along with the cardamom pods, cinnamon, turmeric, salt, and 4 cups water. Secure the lid of the pressure cooker, place over high heat, and cook until the gauge indicates high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow pot to depressurize on its own, 15 to 20 minutes. Carefully open the lid and check to see if the beans are very soft, with some of them broken if not, cover, bring up to pressure again, and cook under pressure another minute. Or cover and boil until soft, about 1/2 hour.2. Meanwhile, prepare the sauce. Heat the oil and ghee in a small saucepan over medium-high heat and add the cumin seeds, they should sizzle upon contact with the hot oil Quickly, add the ginger and garlic and stir a few seconds. Add the tomatoes and cilantro (reserve some for garnish) and cook, stirring occasionally, until the juices evaporate, 8 to 10 minutes.3. Mix in the yogurt, a little at a time, stirring constantly to prevent it from curdling. Add the coriander, fenugreek leaves, cumin, and garam masala, and stir about 1 minute. Transfer to the pot with the kidney beans and simmer, stirring occasionally, over low heat, another 15 to 20 minutes. Add up to 1 cup more water if you prefer a thinner dish. Transfer to a serving dish, sprinkle the garam masala and cilantro on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CLASSIC KIDNEY BEAN CURRY WITH ONIONS



Classic Kidney Bean Curry with Onions image

Number Of Ingredients 12

1 1/4 cups dried kidney beans, sorted and washed in 3 to 4 changes of water
4 black cardamom pods, crushed lightly to break the skin
1 stick cinnamon (2-inch), broken lengthwise
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
4 to 5 cups water
1/2 cup (1 recipe) Basic Curry Paste with Onion
1 tablespoon ground coriander
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground cumin
1/2 teaspoon Garam Masala + more for garnish
1/4 cup finely chopped fresh cilantro, including soft stems + more for garnish

Steps:

  • 1. Soak the beans overnight in water to cover by 2 inches. Then drain and place them in a pressure cooker, along with the cardamom pods, cinnamon, turmeric, salt, and 4 cups water. Secure the lid of the pressure cooker, place over high heat, and cook until the gauge indicates high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow pot to depressurize on its own, 15 to 20 minutes. Carefully open the lid and check to see if the beans are very soft, with some of them broken if not, cover, bring up to pressure again, and cook under pressure another minute. Or cover and boil until soft, about 1/2 hour.2. Meanwhile, prepare the onion paste and then mix in the coriander, fenugreek leaves, cumin, and garam masala and stir, about 2 minutes. Transfer to the cooked kidney beans, add the cilantro, and simmer over low heat, stirring occasionally, 15 to 20 minutes. Add up to 1 1/2 cups more water as it cooks of you prefer a thinner, saucier dish. Transfer to a serving dish, sprinkle the garam masala and cilantro on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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From insanelygoodrecipes.com


BEAN CURRY (LUBYA AFGHAN CURRY) - CHEERFUL CHOICES
2021-10-18 Add garlic and ginger and stir until onions are coated. Add over diced tomatoes as well as spices: ground coriander, ground cumin, turmeric, black pepper, and salt. Stir to combine and cook until slightly reduced, about 5 minutes. Add over beans and broth and stir to combine. Bring to a simmer then reduce to low heat.
From cheerfulchoices.com


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