Quick Rajma (Red Kidney Bean Curry) Vegan Gluten Free
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Vegan Richa · by Vegan Richa★ 5.0 (8)

Quick Rajma (Red Kidney Bean Curry) Vegan Gluten Free

NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 30%
CARBS 49G66% OF CAL
10G FIBER4G ADDED5G INTRINSIC30G OTHER9G TOTAL SUGAR
FAT 5G15% OF CAL
0G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Red kidney beans simmered in a fragrant Indian spice blend with tomatoes, ginger, and garlic. Warming and aromatic with a balance of heat and earthiness. A vegan curry that's quick enough for weeknight dinners.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 2 teaspoons oil
  • 1/2 cup onion chopped
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon black pepper
  • 1/4 to 1/2 tsp cayenne
  • 1/2 to 1 teaspoon kashmiri garam masala or garam masala or chana masala blend
  • 1 bay leaf
  • pinch of asafoetida ((hing – optional))
  • 1 inch ginger chopped ((can be substituted with ginger paste))
  • 4 to 5 cloves of garlic peeled and chopped ((can be substituted with garlic paste))
  • 1/2 green chili chopped or to taste
  • 2 medium tomatoes chopped small
  • 1 teaspoon lemon juice
  • 1 15 oz can dark red kidney beans ((drained or 2/3 cup dry kidney beans, soaked overnight or atleast 4 hours))
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon rock salt/black salt
  • 1/4 teaspoon raw sugar
PREP
10M
SODIUM
1321MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.