Rajma Masala (Kidney Bean Curry)

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Cold evenings in Seattle always make me crave curry, and more specifically, a pot of rajma masala. I simmer kidney beans, tomatoes, ginger, and warm spices together until I have a thick and creamy plant-based curry. It is hearty, gluten-free, and ready for my family in just under an hour, making it great for easy weeknight dinners.

Rajma masala is an Indian comfort food I always return to when I want something nourishing and substantial without spending hours cooking. A lot of my plant-based curries center around lentils or chickpeas, like my chana aloo masala, but this one uses tender kidney beans, softened onions, and garlic, which reach new levels of comfort. Take a break from the everyday legumes and give this rajma masala a try this week! 

Since this curry is so creamy, I started making it for my kids when they were starting to eat solids. This was back when they were significantly less picky. A few years went by, and suddenly my daughter decided that she no longer liked beans and that the only curry she would eat was my vegan tikka masala. I told her that I would make a special “soup” for her instead, and blended up the rajma masala until no beans or vegetables were visible. She basically licked the bowl clean. Ha! Thank goodness we have overcome that stage.

🥘 Ingredients

For this rajma masala recipe, I use everyday ingredients that slowly cook into a thick and richly seasoned curry. This is everything I need to pack this dish with texture and warmth:

Red kidney beans: I use canned kidney beans for convenience, and they become creamy after simmering. 

Red onion: This adds natural sweetness as it cooks down in the masala base.

Green bell pepper: I like using green bell pepper for a slightly earthy flavor that balances the acidity of the tomatoes.

Fresh tomatoes: These break down while simmering and help create the thick curry sauce. Roma tomatoes work especially well here.

Garlic: Fresh garlic mellows as it cooks and adds a savory note throughout the dish. 

Fresh ginger: I add this for warmth and a light sharpness that keeps the dish from tasting too heavy.

Spices: I use cumin seeds, garam masala, and red pepper flakes to create an authentic masala flavor. 

Olive oil: This helps soften the vegetables and carries the spices throughout the sauce. 

Cilantro and lemon juice: I stir lemon juice and freshly chopped cilantro through the curry at the end to brighten the flavors. 

🔪 How To Make

I make this rajma masala in a large pot and use a gradual simmering process. This is how I do it:

Soften the vegetables: I heat the olive oil in a large saucepan over medium heat, then add the diced onion and green bell peppers. After about 5 minutes, the onions and peppers should become soft and lightly golden around the edges.

Build the masala base: Next, I stir in the garlic, ginger, chopped tomatoes, cumin seeds, garam masala, red pepper flakes, salt, and black pepper.

Cook: I cook until the vegetables have softened and the tomatoes have released their juices.

Add beans and seasonings: Then, I add the kidney beans and stir everything well so the beans are fully coated in the sauce. I let the curry simmer uncovered for 10-15 minutes, stirring occasionally until the tomatoes break down and the sauce becomes thicker.

Thicken, finish, and serve: I mash a small portion of the beans directly in the pot using a potato masher, then stir through the lemon juice and cilantro before serving.

📖 Variations

This rajma masala has been tweaked and adjusted many times over the years, but these are 3 variations I keep returning to at my family’s request: 

Spinach rajma: Add 2 cups chopped spinach during the last few minutes of cooking for extra nutrients and a touch of color. I like using baby spinach as it softens into the sauce nicely, and my kids hardly even notice it. 

Smoky version: I add 1/2 teaspoon smoked paprika and one chopped roasted red pepper for a smokier flavor. My husband loves this version with grilled naan. 

Extra hearty: I mix in 1 cup diced potatoes while the tomatoes simmer so they absorb the spices as they cool. I love making this version on cold winter nights as it serves as a more substantial curry. 

🍽 Serving Suggestions

One of the best ways of enjoying rajma masala is spooned over some fluffy 4 ingredient cilantro lime rice, with warm vegan flatbread on the side instead of naan bread. Be sure to add a bright side dish like Indian spiced bok choy to really bring the entire meal together.

I made this curry a few days ago and could not decide between rice or authentic Guyanese roti. In order to have the best of both worlds, I opted for a small serving of pressure cooker quinoa and roti. Ha! I included a few traditional Indian samosas and Indian cabbage with peas. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover rajma masala in an airtight container in the refrigerator for up to 5 days. The sauce thickens slightly as it sits. 

Freezing: I let the curry cool completely before transferring it to a freezer-safe container and freezing it for up to 3 months.

Reheating: If frozen, I thaw the curry in the refrigerator overnight. Then I reheat gently on the stovetop with a splash of water to loosen the sauce. If reheating from frozen, I thaw it overnight in the refrigerator first for the best texture. 

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