vegan bean curry

Quick Rajma (Red Kidney bean curry). Indian curried Kidney Beans with spices. Rajma Masala Recipe. Vegan Gluten-free soy-free.

Quick Rajma (Red Kidney Bean Curry) Vegan Gluten Free

onion

cumin powder

paprika

turmeric powder

black pepper

cayenne

kashmiri garam masala or garam masala

bay leaf

asafoetida ((hing – optional))

inch ginger chopped ((can be substituted with ginger paste))

garlic

green chili

tomatoes

lemon juice

beans

salt

rock salt/black salt

sugar

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.

This deliciously creamy Butter Bean Curry is what midweek dinner dreams are made of! Wonderfully fragrant and creamy, made with tinned butter beans and coconut milk. Super easy to make and perfect for a tasty midweek dinner. Freezer-friendly.

Butter Bean Curry

14-oz tins of butter beans (400 g) (drained)

tbsp rapeseed oil

tsp salt

tsp fresh ginger (grated)

tsp coriander seeds

tsp cumin

tsp garam masala

curry powder

tin chopped tomatoes (400 g)

coconut milk (400 ml)

spinach (150 g, 5.3 oz)

chili powder

salt and pepper (to taste)

basmati rice

coriander

naan bread

In a large skillet over medium heat, heat the oil and saute the onions for 4-5 minutes until softened. Stir in the garlic and sprinkle with salt.

Add the grated ginger to the skillet, then stir in all spices. Let them toast for 1-2 minutes or until fragrant.

Pour the tinned tomatoes and spinach into the skillet and stir to combine. Add the drained butter beans and the coconut milk. Simmer over low heat for 15-20 minutes, or until thickened and fragrant.

Season to taste with salt then serve your butter bean curry alongside basmati rice, homemade naan bread, fresh coriander, and a dollop of coconut yoghurt.

Top 2 vegan bean curry recipes from across the web

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Quick Rajma (Red Kidney Bean Curry)...

Butter Bean Curry

Top 2 vegan bean curry recipes from across the web

The most viewed vegan bean curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Rajma (Red Kidney Bean Curry)...

Butter Bean Curry

The most viewed vegan bean curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine