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Red Kidney Beans Curry

Kidney Bean Curry is a popular dish from North India. Traditionally known as Rajma Masala, it is served at mealtime with Basmati rice. It is rich in protein and is part of a staple diet for vegetarians.

Prep time: 40 Minutes
Moderately Easy
Serves 2

  • 3 tbsp sunflower or olive oil

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed

  • 1 tsp peeled and grated root ginger

  • 250g tomatoes, finely chopped

  • 1 x 450g can kidney beans, rinsed and drained

  • 200ml water

  • 1/4 tsp salt

  • 5 drops Tikka Masala Spice Drops®

  • 6 drops Cumin Seed Spice Drops®

  • 4 drops Coriander Seed Spice Drops®

  • 4 drops Red Chilli Spice Drops®

  • 4 drops Turmeric Spice Drops®

  • 2 green chillies

  1. In a wide pan, heat the oil over medium heat. Add the onion and sauté until golden brown.
  2. Stir in the garlic and ginger and cook for 1 minute on low heat.
  3. Add the tomatoes and cook until oil droplets surface.
  4. Add the kidney beans and cook for 2 minutes until well combined.
  5. Pour in the water and add the salt and mix.
  6. Cover and simmer for 15 minutes until the sauce thickens slightly.
  7. Add all the Spice Drops® and stir. Simmer for 2 more minutes and turn off the heat.
  8. Garnish with the green chillies.
  9. Serve hot with steamed Basmati rice or naan bread.
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