Rajma Chawal: Kidney Bean Curry with Rice

Per serving

Calories

940

Protein

35 g

Carbs

155 g

Fat

20 g

Fibre

18 g

Vitamins and minerals, % of a day’s needs

• Iron40%
• Vitamin D0%
• B120%
• Zinc36%
• Magnesium41%
• Omega-320%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 540 g Kidney beans (canned, drained)
• 520 g Cooked white rice
• 150 g Onion
• 200 g Tomato
• 30 g Tomato paste
• 32 ml Vegetable oil
• 20 g Ginger-garlic paste
• 6 g Garam masala
• 4 g Ground cumin
• 3 g Turmeric
• 3 g Chilli powder
• 15 g Fresh coriander
• 1 tsp Salt

Method

1. 1

   Chop the 150g of onion finely and the 200g of tomato roughly. Drain and rinse the 540g of kidney beans, and chop the 15g of fresh coriander for the end.

2. 2

   Heat the 32ml of vegetable oil in a wide pan over medium heat and cook the chopped onion for 8 minutes, stirring now and then, until it is genuinely golden brown rather than merely soft. This is where the depth of the dish comes from and it cannot be hurried.

3. 3

   Stir in the 20g of ginger-garlic paste and cook for 1 minute over medium heat until it stops smelling raw, then add the 30g of tomato paste, 6g of garam masala, 4g of ground cumin, 3g of turmeric, 3g of chilli powder and 1 teaspoon of salt and cook for 1 minute more.

4. 4

   Add the chopped tomato and cook over medium heat for 4 minutes, pressing it with the back of the spoon, until it has broken down and the oil begins to separate at the edges of the pan.

5. 5

   Tip in the drained kidney beans with 250ml of water, bring to a simmer over medium heat and cook for 6 minutes. Mash about a spoonful of the beans against the side of the pan and stir it back through; the sauce should thicken enough to coat the beans rather than run off them.

6. 6

   Divide the 520g of cooked white rice between 2 plates, spoon the beans and their sauce over and scatter the chopped coriander on top.