Vegan Rajma Chawal Kidney Bean Curry Food

VEGAN RAJMA MASALA (KIDNEY BEAN CURRY)

Steps:

• Heat the oil in a large pan on medium heat. Once hot, add the cumin seeds and fry these for around 30-60 seconds, being careful not to burn them.
• Next, add the onion and stir occasionally for 6-8 minutes (or until soft and starting to turn golden).
• Once the onions have softened, stir in the finely chopped garlic, ginger, and chilli. Cook for a couple of minutes, then add the ground coriander, garam masala, chilli powder, turmeric, fenugreek, and salt. Stir well and cook for a minute or so.
• Next, stir in the tomato puree and chopped tomatoes. Mix well and cook for 5 minutes to allow the ingredients to blend together.
• After 5 minutes, stir in the drained kidney beans along with the vegan stock or water. Bring to a simmer then reduce the heat and cook for around 20 minutes, stirring occasionally.
• After 20 minutes, use a potato masher to mash some of the kidney beans. This will help to thicken the curry, so do it as much or as little as you like. If it seems too thick, you can always add more stock/water until you're happy with the consistency.
• Stir in the freshly chopped coriander, adjust the seasoning, and serve with boiled rice or pilau rice and vegan raita (see notes for more suggestions).

KIDNEY BEAN CURRY

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.

VEGAN RAJMA CHAWAL (KIDNEY BEAN CURRY)

Steps:

• Rinse the kidney beans thoroughly, then soak for at least six hours in six cups of water.
• Cut the tomatoes, garlic and chili into small pieces and then process in a blender or food processor - I used my hand blender.
• Heat the oil in a pressure cooker. Test to see if it's hot enough by tossing in one cumin seed. If the seed cracks immediately the oil is ready. Saute the remaining cumin seeds for about a minute. Add the tomato mixture, and all the spices EXCEPT the salt.
• Stir fry for 2-3 minutes until the oil separates from the mixture and rises to the top.
• Add in the soaked and drained beans, the salt and 3 cups of water. Place the cover on the pressure cooker and secure. Cook over medium high heat until the cooker starts steaming.
• Turn the heat down to medium and cook for 12-15 minutes.
• Remove the cooker from the heat allow the pressure to reduce on its own.
• When the pressure has all been released, open the pan and lightly mash the kidney beans. Adjust the salt and pepper to taste.
• Garnish with chopped tomato.
• Serve with rice.

VEGAN, PUREED CHICKPEA AND KIDNEY BEAN CURRY SOUP

Steps:

• First, empty both cans of beans into a colander and rinse off all of the liquid that came from the can onto the beans. Leave aside until later.
• Chop all vegetables (Celery, Potato, Carrot, Garlic and Onion) into smaller pieces. Leave aside until later.
• In a large pot (preferably non-stick), heat 2 tablespoons of Olive Oil on medium-high and toss in Mustard Seeds. Heat until you hear the Mustard Seeds crackle a bit. Once this has been accomplished, toss in the chopped Garlic and Onion and stir around a bit with Turmeric and Cumin powder. After 30 seconds, toss in the rest of the chopped vegetables and canned Tomatoes.
• After 1 minute, toss in the beans, and the rest of the spices and basil. If you like your soups spicier (like me) then put in more Curry powder than the recipe calls for. Stir in the 2 cups of Water at this time as well. If it seems 2 cups will make the soup too thin, then only add 1 or 1.5 cups.
• After heating this concoction for 5 minutes or so, use a hand-held immersion blender (or food processor) to blend it all up. I like mine blended up pretty good, but it tastes great no matter the texture.
• Once it has been blended up, add salt to taste. Leave the temperature on low-medium for a couple of minutes longer to let the spices seep in more.

VEGAN KIDNEY BEAN AND MUSHROOM CURRY

Steps:

• Heat the oil in a large pot and saute the onion, ginger and garlic until soft. Add in the margarine followed by the cumin seeds and fry until everything browns up lightly.
• Mix in the tomato paste then add the fresh tomato, chili pepper and garam masala - let that mingle for a few minutes.
• Add in the mushrooms and let them cook for a few minutes before adding the soymilk and finally the water. Season to taste with sea salt.
• Let that all come to a boil, add in the beans and simmer for 15 minutes and you're done! Garnish with cilantro and serve with rice or bread.
• Note: This reheats well - I made it in the morning and then reheated in the oven at dinner time, just had to add a little more liquid.

RAJMA (INDIAN RED KIDNEY BEAN CURRY)

Steps:

• In a medium pot, heat oil. When hot, add cumin.
• Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
• Add onions and stir until onion turns clear and add the tomato sauce.
• Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
• Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
• Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
• You adjust the spices accordingly, while tasting along.
• Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!