Creamy Rajma Coconut Curry With Jeera Quinoa Recipe

About this recipe

A hearty and flavorful rajma curry simmered in a creamy coconut base, paired perfectly with fragrant jeera-infused quinoa for a nutritious and satisfying lunch.

Ingredients

• 400G Chtoura Dark Red Kidney Beans
• 100 g Quinoa
• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• - Coriander Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse the rajma thoroughly and soak it overnight in water for better cooking.
2. 2. Pressure cook the soaked rajma with a pinch of salt and 300 ml water until soft and tender.
3. 3. Rinse quinoa under running water and cook it with 240 ml water and 1/2 tsp cumin seeds until fluffy.
4. 4. Heat oil in a pan and add cumin seeds, letting them sizzle for a few seconds.
5. 5. Add chopped onions and sauté until golden brown, stirring occasionally to prevent burning.
6. 6. Stir in ginger-garlic paste and cook until the raw aroma disappears, about one minute.
7. 7. Add finely chopped tomatoes and cook until they soften and release oil from the sides.
8. 8. Mix in turmeric, red chili powder, coriander powder, and garam masala, cooking for about 30 seconds.
9. 9. Pour in the coconut milk and let it simmer for 5 minutes, stirring occasionally to combine flavors.
10. 10. Add the cooked rajma along with its water, and simmer for 10 minutes until the curry thickens.
11. 11. Adjust salt to taste and garnish with freshly chopped cilantro for added flavor.
12. 12. Serve the creamy rajma curry with the fluffy jeera quinoa while hot.