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Rajma — Red Bean Curry

Slow-simmered red kidney beans with onion-tomato masala.

40 min4 serveseasy

Rajma — Red Bean Curry is a classic vegetarian Indian recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 40 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 40 minutes without much fuss. The method leans on slow simmering, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are kidney beans, onion and tomato. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: good tinned tomatoes are better than mediocre fresh ones outside summer.

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Nutrition · per serving

320

kcal

14g

Protein

50g

Carbs

7g

Fat

vegveganbeans

Ingredients

  • kidney beans2 cans
  • onion2
  • tomato400 g
  • ginger1 tbsp
  • garam masala1 tbsp
  • oil2 tbsp

Method

  1. 1
    Step 1 ~10 min

    Brown onions deeply, then add ginger-garlic.

  2. 2
    Step 2 ~10 min

    Stir in tomato and spices; cook till oil splits.

  3. 3
    Step 3 ~10 min

    Add beans with a cup of water; simmer 20 min.

  4. 4
    Step 4 ~10 min

    Mash a few beans for body; serve with rice.

Per-step times are approximate and based on the total cook time of 40 minutes.

Pro tips & common mistakes

  • Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
  • Rinse the rice until the water runs almost clear before cooking — it makes the difference between fluffy separate grains and a sticky clump.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Rajma — Red Bean Curry take to cook?
From prep to plate, Rajma — Red Bean Curry takes about 40 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Rajma — Red Bean Curry vegetarian?
Yes — this version of Rajma — Red Bean Curry is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Rajma — Red Bean Curry?
The headline ingredients are kidney beans, onion, tomato. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Rajma — Red Bean Curry?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Rajma — Red Bean Curry?
Rajma — Red Bean Curry pairs naturally with classic indian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.