There’s nothing quite like a warm, comforting bowl of Rajma Curry to bring a smile to your face and warmth to your heart. As I dive into this delightful dish, I can’t help but think about those cozy family dinners where everyone gathers around the table, sharing stories and laughter. If you’re looking for quick family dinners that pack a punch of flavor and comfort, then this recipe is for you! Not only is it a perfect addition to your weeknight dinner ideas, but it’s also incredibly easy to whip up, making it a fantastic alternative to the usual easy pasta recipes.
Why You’ll Love This Recipe
- Rich, creamy flavor that’s irresistibly comforting.
- Perfect for busy weeknights, ready in just 30 minutes!
- Versatile and pairs beautifully with rice, naan, or even as a filling for wraps.
- Packed with protein and fiber from kidney beans, making it a healthy choice.
- Can be customized with your favorite spices and toppings!
Ingredients
To make this mouthwatering Rajma Curry, you’ll need the following ingredients:
- 2 tablespoons olive oil
- 1 onion (chopped)
- 2 cloves garlic (grated)
- 1 inch ginger (grated)
- 2 teaspoons coriander (ground)
- 1 teaspoon cumin (ground)
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes
- 2 cans kidney beans (15 oz/240 g net each) or 3 cups cooked beans
- 2 cups tomato puree
- 1 cup vegetable broth
- ½ cup heavy cream (or non-dairy cream)
- ½ teaspoon garam masala
- 1 lemon (+ fresh cilantro)
- 1 teaspoon salt (and black pepper to taste)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Making Rajma Curry is as easy as pie! Here’s how you can create this delightful dish in just a few simple steps:
- Sauté the aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until softened. Stir in the grated garlic, grated ginger, ground coriander, ground cumin, turmeric, and red pepper flakes, cooking for another minute until fragrant.
- Simmer the Rajma: Add the drained kidney beans, tomato puree, and vegetable broth to the skillet. Season with salt and black pepper, then bring to a simmer over medium-low heat. Let it cook for about 20 minutes, allowing the flavors to meld beautifully.
- Make it extra creamy: Stir in the heavy cream and garam masala. For a creamier texture, blend about 1/3 of the Rajma using an immersion blender directly in the pot. Alternatively, you can transfer a portion to a blender, blend, and return it to the pot. Finish cooking for a couple of minutes to reach your desired consistency.
- Serve & Enjoy: Garnish your Rajma Curry with a generous squeeze of lemon, fresh cilantro, and if you’re feeling adventurous, add some raita or quick-pickled red onions. For an extra kick, drizzle with spicy tadka (Indian chili oil). Rajma masala pairs perfectly with basmati rice, naan, or paratha. Easy right?
Pro Tips for Making the Recipe
Here are some helpful suggestions to make your Rajma Curry even more delightful:
- Feel free to adjust the spice levels according to your preference. If you love heat, add more red pepper flakes!
- If you want a quicker version, you can use canned kidney beans for convenience.
- To enhance the flavor, let the curry sit for a while before serving; it tastes even better the next day!
- Add in some vegetables like spinach or bell peppers for added nutrition and color.
How to Serve
This Rajma Curry is versatile and can be served in various ways. Pair it with:
- Fluffy basmati rice for a classic combination.
- Naan or paratha for a delightful Indian experience.
- Over a bed of quinoa for a healthy twist.
- As a filling in wraps or sandwiches for a fun lunch option!
Make Ahead and Storage
One of the best things about Rajma Curry is that it’s perfect for meal prep! Here are some tips:
- You can make this dish in advance and store it in an airtight container in the refrigerator for up to 4 days.
- It freezes well too! Just make sure to let it cool completely before transferring it to a freezer-safe container. It can last up to 3 months in the freezer.
- When reheating, add a splash of vegetable broth or water to loosen it up, and enjoy the comforting aroma filling your kitchen once again!
Now that you have the perfect recipe for Rajma Curry, I hope you’re excited to try it out! It’s an excellent addition to your repertoire of weeknight dinner ideas, and I promise, your family will thank you for it. Happy cooking!
Rajma (Kidney Bean Curry)
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic (grated)
- 1 inch ginger (grated)
- 2 teaspoons coriander (ground)
- 1 teaspoon cumin (ground)
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes
- 2 cans kidney beans ((15 oz/240 g net each) or 3 cups cooked beans)
- 2 cups tomato puree
- 1 cup vegetable broth
- ½ cup heavy cream ((or non-dairy cream))
- ½ teaspoon garam masala
- 1 teaspoon salt (and black pepper to taste)
Instructions
- Heat olive oil in a skillet, sauté onion for 3 minutes, then add garlic, ginger, spices, and cook for 1 more minute.
- Add kidney beans, tomato puree, vegetable broth, season, and simmer for 20 minutes.
- Stir in heavy cream and garam masala, blend part of the curry for creaminess, and cook for a few more minutes.
- Garnish with lemon and cilantro, serve with rice or bread.
