Vegan Red Kidney Beans Curry | Konkani Style Rajma Curry
A lip-smacking vegan red kidney beans curry with fresh ground spices, coconut and coconut milk - perfect rice and roti accompaniment.
Servings: 5
Calories: 208kcal
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
Calories: 208kcal | Carbohydrates: 13g | Protein: 4g | Fat: 17g | Saturated Fat: 14g | Cholesterol: 0mg | Sodium: 717mg | Potassium: 367mg | Fiber: 4g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 61.3mg | Calcium: 47mg | Iron: 3.2mg