A lip-smacking vegan red kidney beans curry with fresh ground spices, coconut and coconut milk. This Konkani style rajma curry or randayi is too hard to resist with a single serving. This curry pairs well with both rice and roti. Check out the video and written recipe below.
Finally, I am posting this Instagram fame recipe. This vegan rajma curry is one of the popular posts of 2018 on my IG, and I got so much recipe requests that I had to share it on my stories. Guess what, many tried it and sent me the pictures as well. Even though the recipe is on my “Everyday Cooking” highlights, many requested to post it on my blog as well. So I decided to do it as a video, and here I am with the recipe. :-)
Are you wondering how I learned this recipe? I got this recipe from my friend Seema. :-) Actually, she shared Konkani style fish curry making on her stories. I always love fresh ground spices with coconut. So I commented saying I am going to try this curry with paneer. And Seema suggested to use red kidney beans instead, and I tried it in the next couple of days. The taste was terrific, and I started to make this curry with different beans, but red kidney beans top the list for sure.
So what makes this curry delicious? Of course the not-so-exotic spices, coconut and coconut milk. I am saying not-so-exotic because the spices used in this recipe will be there almost all the time in most of our kitchen pantries. It is the coriander seeds, whole peppercorns, and red chilies. Amazing huh? Between you can check out other vegetarian Konkani recipes here.
Pre-Planning and Cooking the Beans.
You can batch the red kidney beans during the weekend, and once you have beans ready, it is so easy to make this curry. You have to prepare the masala. Then saute the onion and cook the masala and red kidney beans together for a few minutes and add the coconut milk and simmer it again. That’s it.
As always, planning helps a lot in cooking. I know how weekdays are busy with work, kid’s homework, classes, games, tournaments because I am going through the same phase too. I started making a meal planner, and I am sharing it on my IG. Soon will be sharing it here on the blog as well. So stay tuned. :-) But for now, here is the Konkani style rajma curry recipe video and find the written recipe below.
Ingredients:
- ½ cup Red Kidney Beans
- 2 ¼ cups Water (2 cups + ½ cup)
- To Grind:
- ½ cup Grated Coconut, thawed to room temperature
- 1 tbsp Coriander Seeds
- 1 tsp Whole Peppercorns
- 3 Kashmiri Red Chili
- ¼ cup water
- For the Curry:
- 2 tsps Coconut Oil
- 1 tsp Cumin Seeds
- 5 Curry Leaves
- 1 Red Onion, chopped roughly
- ½ tbsp Salt
- 1 cup coconut milk
- 1 ½ tbsp fresh cilantro
Cook the Beans:
- Soak the red kidney beans for at least 8 hours and drain the water. Pressure cook the red kidney beans by adding 2 cups of water in your preferred way. I cooked the beans in my Instant Pot at high pressure for 6 minutes and released the pressure naturally. The cooking time varies depending upon the soaking time and also the quality of the beans. I used a mix of short and long kidney beans (the regular and the Kashmiri variety) If you need very soft and mushy beans, cook for 15 to 20 minutes in Instant Pot and for 4 whistles if using stove-top pressure cooker.
- Reserve ½ cup of the beans water and discard the remaining water.
Prepare the Curry:
- Heat the pan and add the coconut oil. When the oil is hot, add the cumin seeds and torn curry leaves and allow it to fry for 30 seconds.
- Then add the chopped onion and cook until the onion turns translucent.
- At this stage, add the ground masala, rajma water, and salt. Mix and cook for two to three minutes over medium heat.
- Then add the cooked kidney beans and coconut milk and simmer it over low heat for three minutes.
- Finally, add the chopped cilantro and turn off the heat.
- That’s it. Rajma curry is ready. Serve hot with rice.
Recipe Notes:
- You can use homemade coconut milk but make sure you are using the thick milk.
- Adjust the salt and spices according to your preference.
- Instead of red kidney beans, you can use other bean varieties or even paneer or tofu.
PS: If you try this rajma curry, please don’t forget to comment and rate this recipe. Also, please like my video and do subscribe to my YouTube channel.
📖 Recipe
Vegan Red Kidney Beans Curry | Konkani Style Rajma Curry
Ingredients
- ½ cup Red Kidney Beans
- 2 ¼ cups Water 2 cups + ½ cup
To Grind:
- ½ cup Grated Coconut thawed to room temperature
- 1 tbsp Coriander Seeds
- 1 tsp Whole Peppercorns
- 3 Kashmiri Red Chili
- ¼ cup water
For the Curry:
- 2 tsps Coconut Oil
- 1 tsp Cumin Seeds
- 5 Curry Leaves
- 1 Red Onion chopped roughly
- ½ tbsp Salt
- 1 cup coconut milk
- 1 ½ tbsp fresh cilantro
Instructions
Cook the Beans:
- Soak the red kidney beans for at least 8 hours and drain the water. Pressure cook the red kidney beans by adding 2 cups of water in your preferred way. I cooked the beans in my Instant Pot at high pressure for 6 minutes and released the pressure naturally.
- Reserve ½ cup of the beans water and discard the remaining water.
Prepare the Curry:
- Heat the pan and add the coconut oil. When the oil is hot, add the cumin seeds and torn curry leaves and allow it to fry for 30 seconds.
- Then add the chopped onion and cook until the onion turns translucent.
- At this stage, add the ground masala, rajma water, and salt. Mix and cook for two to three minutes over medium heat.
- Then add the cooked kidney beans and coconut milk and simmer it over low heat for three minutes.
- Finally, add the chopped cilantro and turn off the heat.
- That's it. Rajma curry is ready. Serve hot with rice.
Video
Notes
- You can use homemade coconut milk but make sure you are using the thick milk.
- Adjust the salt and spices according to your preference.
- Instead of red kidney beans, you can use other bean varieties or even paneer or tofu.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
I was waiting for the recipe when I saw this on your own insta feed will definitely try this version
Thanks. I am sure you will like it.
This is really unique…we often eat rajma masala but this is a good option with rajma…
I am hosting this month’s MLLA event…I would request you to share your legume recipes to this event. thank you in advance…
https://www.motionsandemotions.com/2019/04/my-legume-love-affair-event.html
Sure, I will look into it. Thanks
Rajma is one of the best food for human health and vegan red kidney beans curry is something new that you have provided here. Best thing is that you have written in a very beautiful way. I would like to thank you for this recipe and i hope that you will continue your good work.
Thanks much.