Vegan Rajma Masala (Kidney Bean Curry)

Name: Vegan Rajma Masala (Kidney Bean Curry)
Total time: 45 min
Ingredients: 1 tablespoon cooking oil; 2 teaspoons cumin seeds; 2 medium onions, finely chopped; 4 cloves garlic, finely chopped; 1½ inch piece of ginger, finely chopped; 1-2 fresh chillies, finely sliced ((more or less depending on how you like your heat)); 1 tablespoon tomato puree; 1x 14 oz (400 g) tin chopped tomatoes; 2 teaspoons ground coriander; 2 teaspoons garam masala; 1 teaspoon chilli powder; 1 teaspoon ground turmeric; 1 teaspoon ground fenugreek; ½ teaspoon salt ((plus more to taste)); 2x 14 oz (400 g) tins kidney beans, drained and rinsed; 3½ cups (800 ml) vegan stock or water; Small bunch fresh coriander ((optional))

thepeskyvegan.com

This vegan rajma masala gives kidney beans the curry treatment. Tasty, healthy, filling, and gluten-free, it's also an easy dish to make.

View full recipe on thepeskyvegan.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thepeskyvegan.com.

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Ingredients

1 tablespoon cooking oil
2 teaspoons cumin seeds
2 medium onions, finely chopped
4 cloves garlic, finely chopped
1½ inch piece of ginger, finely chopped
1-2 fresh chillies, finely sliced ((more or less depending on how you like your heat))
1 tablespoon tomato puree
1x 14 oz (400 g) tin chopped tomatoes
2 teaspoons ground coriander
2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon ground turmeric
1 teaspoon ground fenugreek
½ teaspoon salt ((plus more to taste))
2x 14 oz (400 g) tins kidney beans, drained and rinsed
3½ cups (800 ml) vegan stock or water
Small bunch fresh coriander ((optional))