Rajma (Simple kidney bean curry)

Rajma (Simple kidney bean curry)


Try this kidney bean curry for a thrifty, easy dinner you can cook up in 25 minutes

  • Feeds 2Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    2043kj 486kcal
  • Fat
    Low 20%
  • Saturates
    Low 6%
  • Sugar
    Low 19%
  • Salt
    Low 3%

% of adult’s reference intake | Carbohydrates per serving : 55g

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  • 2 tbsp rapeseed oil
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds (optional)
  • 2 onions, finely chopped
  • 5cm ginger, peeled and grated
  • 4 garlic cloves, grated
  • 1–2 green chillies, finely chopped
  • 1½ tsp ground coriander
  • ½ tsp ground turmeric
  • 1 tsp ground cumin
  • 3–4 tomatoes, chopped
  • 4 spring onions, finely chopped
  • 2 x 400g cans Co-op red kidney beans, drained
  • 4 tbsp passata or tomato purée
  • Squeeze of lime
  • Handful coriander, chopped


  1. Melt the rapeseed oil in a saucepan over a medium heat, then add the cumin seeds and mustard seeds, if using
  2. When they start to pop, add the onions
  3. Cook for 2-3 mins, until lightly browned, then add the ginger, garlic and chilli, and cook for another 30 seconds
  4. Add all the remaining ingredients except the chopped coriander, plus 200ml water, and cook over a low heat for at least 10 mins, stirring regularly
  5. Stir the chopped coriander into the curry to serve

This recipe is from Saffron Soul by Mira Manek (Jacqui Small LLP). Photography by Nassima Rothacker.