Specialty of Indian chef Shloky
Skyline Queenstown, New Zealand

Red kidney beans curry

Red kidney beans curry

  • 2 Serves
  • 60 Minutes
  • Lunch
  • Vegan

The real taste of India!

Ingredients

  • 200 g red kidney beans
  • 100g basmati rice
  • 1 red onion
  • 2 gloves garlic
  • 50g tomato puree
  • 2 lemons
  • 3 tbsp oil
  • Spices
  • 1 tbsp garam masala
  • 1 tbsp turmetic
  • 1 tbsp cumin powder
  • 1 tbsp corriander powder
  • 10g ginger
  • chilli
  • coriander

Method

  • Soak the rajma (kidney beans) for at least 8 hours or overnight. Boil for 15-20 mins, until soft yet not mushy. Set aside.
  • Heat oil and add the cumin seeds. When they sizzle and begin to change colour, add the onions. When they turn pink, add the garlic, ginger, and green chillies. Fry for 2-3 mins.
  • Add the coriander powder, turmeric, garam masala, red chilli powder. Mix well and cook for another 3-4 mins. My onion-masala mixture is red because I used red chilli powder instead of green chillies.
  • Add the cooked beans along with the water used to cook it in and the sliced tomato. Mix well and let simmer for 5 mins.
  • When the gravy thickens a bit, add salt. Mix well, bring to boil again and turn off heat.
  • Add cooked rice and mix gently.
  • Garnish with chopped coriander leaves.
  • Enjoy! Chef Shloky


Nutritional fact


Whole meal

Energy

1392 Kcal
5 822 KJ

Protein

57 g

Carbs

205 g

Fat

34 g

Fibre

7 g

Per serving

Energy

696 Kcal
2 911 KJ

Protein

28 g

Carbs

102 g

Fat

17 g

Fibre

3,5 g

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