Tuesday, 19 June 2018

Rajmah, Kidney Bean Curry

In an attempt to recreate the Vegan Dhal Makhani I made a few weeks ago,  I seemed to have made a Rajmah or Kidney Bean Curry with the leftover kidney and pinto beans I had in the fridge.

Serves 4

2 cans kidney beans
1 tbsp sunflower oil
1 medium onion, finely sliced
4 large garlic cloves, crushed
2cm ginger, finely chopped
1 heaped tsp cumin seeds
1 tsp garam masala
1/2 tsp chilli powder
500ml passata
40g cashew nuts
1 tsp salt

Pour 100ml boiling water over the cashew nuts in a jug you can use a stick blender in, and leave to soften.

Fry the onion in the oil until starting to brown (about 5-7 minutes), stirring from time to time.  Add the cumin seeds, garlic, and ginger and stir around until you can smell the spices.  Add the rest of the ingredients with 250ml/half a passata carton of recently boiled water, and the tinned beans with their liquid.  Liquidise the cashew nuts and water and add to the pan.  Stir and leave to simmer gently with the lid on for 30 minutes, stirring from time to time to stop it sticking to the bottom of the pan.

Serve with basmati rice.

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