Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
deepa_somesh@hotmail.comRajmah CurryIngredients (use vegan versions): 1 can red kidney beans
1 red onion finely chopped
4 tablespoon tomato puree
2 tablespoon ginger garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 teaspoon minced green chilies
1 teaspoon cumin seeds
2 tablespoon vegetable oil
salt to taste
cilantro 2-3 tbsp
2 tablespoon vegan sour cream
garam masala 1 teaspoon (optional)
Directions:Heat oil in a saucepan. Add cumin seeds and fry till they start to change color. Add onions and sauté on high till they become light brown. Add ginger, garlic paste and 1-2 tbsp water. Cover and cook for 2 mins on medium flame. Add all the powders, 1 tbsp cilantro and tomato puree. Cover and cook for 3-4 mins on medium flame. Add enough water to get a nice sauce like consistency. Drain kidney beans from the can and wash thoroughly. Add along with salt and boil for about 10-15 mins. Mix in vegan sour cream and balance cilantro. Sprinkle garam masala and serve hot on a bed of basmati rice
Serves: 4
Preparation time: 20 mins
Excellent and easy! Will keep this one. Thanks.
Archived comment by: flameout50
Yummy! Really satified my fix for a good creamy bean curry.
Archived comment by: jenner42
