Rajma (kidney bean curry)

A comforting Indian curry of kidney beans simmered in a spiced tomato sauce. Rich in plant protein and fibre, it is a filling, fragrant plant-based dinner served with rice.

Preparation: 15 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 202 kcal · 14 g protein · 26 g carbohydrate · 2 g fat

Ingredients

• 2 tins of kidney beans
• 2 tins of tomatoes, chopped
• 1 onion
• 2 cloves of garlic
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp ginger

Method

1. Sweat the onion, garlic, ginger and spices.
2. Add the tomatoes and let them reduce for 10 minutes.
3. Stir in the kidney beans and a little water.
4. Simmer for 15 minutes, mash lightly and serve with rice.

Nutritional benefits

Kidney beans are an excellent source of plant protein, fibre and iron, with a low glycaemic index. Indian spices (turmeric, ginger, garam masala) add an anti-inflammatory touch. A complete, filling plant-based curry that is economical and naturally gluten-free.

Variations and substitutions

• With coconut milk for extra creaminess.
• With spinach added at the end of cooking.
• Spicier: add fresh chilli.
• With chickpeas instead of kidney beans.

Storage and making ahead

Keeps for 4 days and freezes well; even better reheated. Excellent for batch cooking.

💡 Good to know

Mash some of the beans into the sauce: it thickens and becomes creamier, like a proper Indian rajma.

Read more

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · anti-inflammatory recipes.

Foods in this recipe: kidney beans · tomatoes · onion · garlic · garam masala.

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