It’s already well documented that I love, cook and eat a lot of curry, but I’m always looking for something I haven’t tried before.
I ate this dish at a splendid vegetarian Indian restaurant a few weeks ago. In all honesty, I didn’t know the restaurant was vegetarian but unlike a lot of other cuisines of the world, Indian food has you covered! Even if you’re a meat eater, you will not go hungry eating Indian vegetarian or vegan food. Centuries of practicing this lifestyle has given life to the most amazing and innovative plant-based recipes. I never miss the meat when I eat vegetarian Indian and always leave a satisfied customer. This curry features Kidney beans in a deliciously spiced sauce; it’s a Punjabi dhaba style rajma recipe and very easy to make at home.
Kidney beans, the pick of the superfoods
Kidney beans are an excellent plant-based source of protein. They’re also rich in various minerals, vitamins, fibers, antioxidants, and other unique plant compounds. Therefore, these beans may aid weight loss, promote colon health, and moderate blood sugar levels. So, rajma is a wonderful dish to include in any health/plant forward lifestyle. Once you’ve made the rajma masala powder, you can store it for a month or so in a sealed jar and add a few teaspoons to many vegetables or pulses to create a simple, ready to go curry. I usually make 3 or 4 x the powder recipe (below) so that I have plenty on hand.
Spice-wise this dish isn’t going to blow your head off, it’s a delicious rich, earthy flavour. If you’re vegetarian or vegan then you’ll love this. It’s filling and nutritious and a great low-calorie but super filling curry option. It’s the perfect dish all-round.
For more Indian treats, try my delicious my Bengali fish curry (Macher Jhol) or the peppery lentil infused Lahore Chicken Curry.