Red Bean Curry with Rice

Remember Michael, the window guy who absconded with most of my money? He did do 1/2 the windows, after all, the day when my workers and I just went to his house and got them. So I only lost half the money. But my maestro, Jose, says, now he did it to a friend of his as well. He took $500 and it’s been five months, and still no product. So it doesn’t just happen to gringos, at least.

Recipe of the Day –Red Kidney Bean Curry with Rice (Rajmah Chawal)



2 c. brown rice
3 c. boiling water

1 mango, sliced
Big pinch of saffron
2-3 T. coconut oil
1 medium onion, finely diced
3 cloves garlic, crushed
1-inch piece ginger, peeled and grated
1-2 green chiles
1 1/2 c. crushed tomatoes
1 T. ground coriander
1 T. ground cumin

1/2 tsp. ginger
1 1/2 tsp. garam masala + 1/2 teaspoon to garnish
2 (540-ml) cans red kidney beans, drained and rinsed (US equivalent: approximately 2 16-ounce cans)
1/2 c. vegetable stock (look for gluten free options, if using a stock cube)
Hot water, as required
Salt and fresh ground pepper, to taste
Fresh cilantro, chopped, to garnish

Wash and drain the rice. Place in a heavy pot with a tight fitting lid. Add the boiling water and saffron, then bring it to a slow simmer, at its lowest setting. Cover the pot with a tight fitting lid. Steam the rice for 45 minutes. Turn off the heat and let it sit for an additional 5 minutes. Open the lid and fluff up the rice with a fork.

To make the rajmah, heat the oil in a heavy based pot and add the diced onions. Saute over a medium high heat, until the onions are soft and start going golden around the edges, 7 to 8 minutes. Add the garlic, ginger and chiles, and fry together until fragrant, another minute.

Add the crushed tomatoes, ground coriander, cumin, garam masala and amchur, if using. Season with a little salt. Turn down the heat and cook, stirring every so often until the masala starts reducing, comes together in a sticky mass and the oil starts separating from it, 7 to 10 minutes.

Add the kidney beans and the stock. Simmer for a few more minutes, until the beans are heated through. Add a little more hot water if the sauce is too thick.

Stir in the reserved garam masala and cilantro, taste, and adjust seasonings with salt and pepper if needed. Top with julienned ginger strips (if using) just before serving.
Word of the Day – irme – leave

Tip of the Day – We have good red beans here, so good. They take a long time to cook, though! They sprout well and grow well, so you can grown your own!

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