Fragrant Rajma And Coconut Curry Bowl Recipe

About this recipe

A rich and creamy curry made with kidney beans and coconut milk, infused with aromatic spices, served alongside fluffy cumin rice.

Ingredients

• 400G Chtoura Dark Red Kidney Beans
• 200 ml Coconut Milk
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 1 kg Rice
• 100G Oleo
• - Coriander Powder
• 100 g Salt

Instructions

1. 1. Heat oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
2. 2. Add chopped onions and sauté until golden brown, about 5 minutes.
3. 3. Stir in minced garlic and ginger, cooking for another 2 minutes to release their aroma.
4. 4. Add the chopped tomatoes, turmeric, coriander powder, red chili powder, and salt, cooking until tomatoes soften and blend into a thick paste.
5. 5. Pour in the coconut milk, stirring well to create a creamy base for the curry.
6. 6. Add the cooked kidney beans and let them simmer in the curry for 10 minutes, stirring occasionally.
7. 7. Sprinkle garam masala over the curry, mixing it in evenly.
8. 8. Cook the rice with a pinch of cumin seeds to infuse it with subtle flavor.
9. 9. Garnish the curry with fresh coriander leaves for a burst of freshness.
10. 10. Serve the kidney bean curry alongside the cumin rice, ensuring both are warm and aromatic.