Dairy-Free Rajma Curry
Discover the rich, robust flavors of Dairy-Free Rajma Curry, a wholesome Indian classic made without the use of dairy yet brimming with enticing spices and hearty goodness. This vegan kidney bean curry boasts tender beans simmered in a spiced tomato and onion base, infused with aromatic cumin, coriander, turmeric, and garam masala for an irresistible depth of flavor. Perfectly suited for those seeking plant-based comfort, this recipe balances boldness and warmth, making it an ideal weeknight dinner or addition to your meal prep rotation. Ready in under an hour, Dairy-Free Rajma Curry pairs beautifully with fluffy basmati rice or warm naan, giving you a satisfying and healthy meal that’s both gluten-free and packed with protein.
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Recipe Information
Ingredients
- 1 cup Kidney beans
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 1 inch, grated Ginger
- 2 medium, pureed Tomatoes
- 1 small, chopped Green chili
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Oil
- 1 teaspoon, or to taste Salt
- 3 cups Water
- 2 tablespoons, chopped Cilantro
Instructions
Rinse 1 cup of kidney beans and soak them in water for at least 8 hours or overnight.
Drain and rinse the soaked beans. Add them to a pressure cooker with 3 cups of water and 1 teaspoon salt.
Pressure cook the beans for about 20-25 minutes or until they are soft. Once done, set them aside.
Heat 2 tablespoons of oil in a large saucepan over medium heat. Add 1 teaspoon of cumin seeds and allow them to splutter.
Add 1 large chopped onion and sauté until it becomes golden and translucent.
Stir in 4 minced garlic cloves, 1 inch grated ginger, and 1 small chopped green chili, and sauté for 1-2 minutes until fragrant.
Add 2 pureed tomatoes, and cook the mixture until the oil starts to separate from the tomatoes.
Mix in 2 teaspoons of coriander powder, 1 teaspoon of cumin powder, 0.5 teaspoon of turmeric powder, and 1 teaspoon of red chili powder. Stir well to combine the spices.
Add in the boiled kidney beans along with their cooking liquid. Stir and bring the mixture to a simmer.
Let the curry simmer for about 20 minutes, stirring occasionally, until it thickens to your desired consistency.
Stir in 0.5 teaspoon of garam masala and adjust salt to taste. Cook for another 2 minutes.
Garnish with 2 tablespoons of chopped cilantro before serving.
Serve hot with rice or naan.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3193 mg | 139% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 21.3 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2124 mg | 45% | |
*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.
