Indian - Rajma Masala/Red Kidney Beans Curry
Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October, World Vegetarian Month.
Thanks to Beata Kovacs for the Indian recipe.
- 1 onion finely chopped
- 3 medium tomatoes or 1 cup strained tomatoes
- 4 cloves
- Small cinnamon stick
- 2 bay leaves
- 4 medium garlic finely chopped
- 1-inch ginger finely chopped
- 1 tsp coriander power
- Red chili to taste
- ¼ tsp turmeric powder
- ½ tsp garam masala
- ½ tsp cumin seeds
- 1 tsp methi (dry fenugreek leaves)
- 2 Tbs oil
- 1-2 cup water (more if needed)
- 1.5 to 2 cups of kidney beans cooked
- Salt to taste
- Heat oil on medium heat, add cumin and let them crackle.
- Add onions, cloves, cinnamon, bay leaves and sauté them until the onion is caramelized.
- Add ginger and garlic, stir and sauté for 1 minute.
- Add the tomatoes, sauté for 2-3 minutes.
- Add all the spices, stir and sauté the mixture for 30 seconds.
- Add the cooked beans, water and simmer for 10 minutes or until the curry thickens slightly.
- Serve hot with steamed rice or chapati.