Vegan Rajma Masala Kidney Bean Curry Food

QUICK RAJMA (RED KIDNEY BEAN CURRY) VEGAN GLUTEN FREE

Steps:

• In a pressure cooker or Instant Pot, add oil and heat on medium heat. Add onions.
• Cook until onions are translucent. Add in the spices, kashmiri garam masala, bay leaf, asofetida, chili, ginger, garlic and mix well for half a minute.
• Add in the chopped tomato and cook on medium low on stove top, partially covered with occasional stirring for 10-12 minutes, till tomatoes are mushy and leave the sides of the pan. (In the Instant pot, add a generous splash of water and stir frequently to cook until tomatoes are tender)
• Add in the lemon juice salt, sugar and red kidney beans and 1 cup of water for cooked and 1.5 cups of water for soaked kidney beans.
• Pressure cook for 2 whistles on medium high and 3 to 4 whistles on medium-low heat for uncooked soaked beans. (Manual 15 minutes for cooked/canned, 25 minutes for uncooked soaked beans, at high pressure.). Let the pressure release naturally. Mash some of the kidney beans with the spatula.
• Serve hot topped with lemon wedges, cilantro, garam masala and Rotis or Naans(flat breads) or fresh Basmati rice. Quick and fun everyday Kidney beans curry.

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.