Crock Pot Curry Aloo Rajma
Immerse yourself in the warm, comforting flavors of **Crock Pot Curry Aloo Rajma**, a hearty Indian-inspired dish perfect for cozy dinners. This slow-cooked delight combines tender red kidney beans (rajma), creamy potatoes (aloo), and aromatic spices like cumin, garam masala, and turmeric, all gently simmered in a luscious coconut milk base. The crock pot takes the hard work out of cooking, infusing every bite with bold flavors while you go about your day. Whether served with fluffy basmati rice, buttery naan, or whole-grain roti, this vegan and gluten-free curry is an easy, wholesome way to enjoy a delicious plant-based meal. Perfect for meal prep or family meals, this recipe is a must-try for lovers of slow cooker curries!
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Recipe Information
Ingredients
- 1 cup Red kidney beans (rajma), dried
- 3 pieces Potatoes (aloo), medium-sized
- 1 large Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 4 pieces Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 cup Coconut milk
- 2 tablespoons Curry powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder (optional)
- 2 tablespoons Vegetable oil or ghee
- 3 cups Water
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Rinse the dried kidney beans thoroughly under running water and soak them in enough water overnight (8-10 hours). Drain and rinse before using.
Peel and dice the potatoes into 1-inch cubes. Set aside.
In a skillet, heat the vegetable oil or ghee over medium heat. Add the cumin seeds and allow them to crackle for 30 seconds.
Add the chopped onions to the skillet and sauté until they turn golden brown, about 5 minutes.
Stir in the minced garlic, ginger, curry powder, turmeric powder, garam masala, and red chili powder (if using). Cook for another 1-2 minutes until fragrant.
Add the chopped tomatoes to the skillet and cook until they soften and blend into the spices, about 5 minutes.
Transfer the cooked spice mixture to the crock pot.
Add the soaked kidney beans, diced potatoes, coconut milk, water, and salt to the crock pot. Stir everything well to combine.
Cover the crock pot with the lid and cook on low heat for 6 hours or on high heat for 4 hours, or until the kidney beans are tender and the flavors are well combined.
Taste and adjust seasoning if needed. If the curry is too thick, you can add a little water to reach your desired consistency.
Garnish the curry with chopped fresh cilantro before serving.
Serve hot with steamed basmati rice, naan, or roti.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6612 mg | 287% | |
| Total Carbohydrate | 270.7 g | 98% | |
| Dietary Fiber | 67.9 g | 243% | |
| Total Sugars | 38.8 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 6375 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
