Ministry of Curry · by Archana Mundhe★ 4.8 (16)
Rajma Curry with Brown Rice
NUTRITION · PER SERVING420M COOK
CAL 24%·PRO 44%
CARBS 86G73% OF CAL
7G FIBER0G ADDED0G INTRINSIC72G OTHER7G TOTAL SUGAR
FAT 6G12% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Richly spiced red kidney bean curry in a tomato-based gravy, served with brown rice. A flavorful, protein-rich Indian comfort dish.
mainindiancurrybeans🥘 pressure cookergluten freevegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup dry rajma/red kidney beans (soaked for 6 hours or overnight **)
- 1 tablespoon ghee (or oil for Vegan)
- 1 teaspoon cumin seeds
- 1 yellow onion diced finely
- 1 teaspoon ginger paste (grated)
- 1 teaspoon garlic paste (minced)
- 1 teaspoon hot green chili (minced)
- 1 cup tomato puree
- 2 teaspoons kosher salt
- 1 teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 1 teaspoon kashmiri red chili powder
- 1 teaspoon garam masala
- 1½ cups water
- ½ cup chopped cilantro for garnish
- 1 cup brown rice (rinsed and drained)
- 1¼ cup water
- 1 teaspoon kosher salt
At a glance
PER SERVING · TIME 420M
CAL 24%·PRO 44%
CARBS 86G73% OF CAL
7G FIBER0G ADDED0G INTRINSIC72G OTHER7G TOTAL SUGAR
FAT 6G12% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 1392mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1450mg
- Calcium
- 100mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1392MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.