Rajma Masala (Kidney Bean Curry)
Serves 4
15 mins prep
40 mins cook
55 mins total
This rajma masala (or Indian Kidney Bean Curry) is thick and creamy: simmered in a rich tomato sauce with onions, garlic, and ginger. It's easy to make, healthy, vegan, vegetarian, and gluten-free, but so satisfying that it will please everyone at your dinner table!
In a large saucepan set over medium heat, add the oil, onions and pepper, and cook, stirring occasionally, for 5 minutes.
Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes
Simmer the mixture, stirring occasionally, for 10 minutes.
Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 10-15 minutes more.
To achieve a thicker curry, you can mash some of the kidney beans with a potato masher and simmer on low heat for another 5 minutes, uncovered. Stir in the lemon juice and cilantro, and let it heat through for 1-2 more minutes.
Serve warm with a sprouted wheat tortilla or naan on the side. Or serve with brown rice or quinoa.
