Kidney Bean Curry 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

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

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Top Asked Questions

How do you make red kidney bean curry?
HOW TO MAKE RED KIDNEY BEAN CURRY. Heat olive oil in a large pan or pot over medium heat, and fry cumin seeds for just 1 minute until they become aromatic. Tip in the onions and turn the heat to low. When the onions become soft and translucent, add the minced garlic and ginger and chilli if using. Cook for 1 more minute.
How to make kidney bean curry in Instant Pot?
Ingredients 1 250g dry red kidney beans - 1 1/2 cup 2 4-5 tbsp. oil 3 1 big onion 4 3-4 garlic cloves 5 1/4 cup tomato puree or passata 6 3-4 tbsp. dried mint 7 1 tbsp. red chilli powder 8 2 tbsp. ground cumin and coriander 9 1/2 tsp. ground black pepper - optional 10 Salt to taste 11 500ml - 2 cups of water More ...
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Spiced with delicate Indian spices, rich coconut cream this is made with canned or pre-cooked or frozen kidney beans in less than 15 minutes. Add garlic and ginger - cook a minute more. Add a splash of water (3 tbsp) to cook the spices until fragrant - about 3 minutes. Then add the kidney bean. Followed by the coconut cream.
What kind of gravy do you use for Afghan kidney bean curry?
This delicious Afghan kidney bean curry is made with a spiced tomato gravy and sweet caramelized onions. It's quick and easy to make and so flavorful! Melt 1 tablespoon of oil in a heavy bottomed pot over medium-low heat. Add the coriander and cumin and cook for about a minute or until the aromatic and a shade darker.

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