Rajma: Spiced Bean Curry
with Basmati Rice and Kachumbar Salad
Easily mistaken for a chilli con carne, this vegetarian dish is a staple across India!
Cals 835 · Prot 35 · Carbs 153 · Fat 17
Vegan
30 min
Easily mistaken for a chilli con carne, this vegetarian dish is a staple across India!
Cals 835 · Prot 35 · Carbs 153 · Fat 17
Vegan
Ingredients
Rajma
White onion
1 Piece
Vegetable oil
2 Tbsp
Red kidney beans
240 Grams
Ginger garlic paste
10 Grams
Cumin powder
2 Grams
Garam masala
4 Grams
Chilli powder
2 Grams
Tomato paste
30 Grams
Chopped tomatoes
400 Grams
Dried bay leaves
1 Piece
Cinnamon stick
1 Piece
Vegetable stock cube
15*
1 Piece
Water
200 ML
Salted vegan butter
10 Grams
Sides
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Fresh coriander
15 Grams
Cucumber
1 Piece
Cherry tomatoes
150 Grams
Shallots
1 Piece
Lime
2 Piece
Olive oil
1 Tbsp
Cashew nuts
1*2*
30 Grams
Chapati
10*11*
2 Piece
Allergens
*15 Celery, *1 Peanuts, *2 Tree Nuts, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3493 / 835 |
| Fats (g) | 17 |
| of which saturated (g) | 4.7 |
| Carbohydrates (g) | 153 |
| of which sugars (g) | 24.1 |
| Fibers (g) | 22 |
| Proteins (g) | 34.8 |
| Salt (g) | 1.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Fry onions
- Peel and finely chop the onion.
- Heat a pan over a medium heat with a generous drizzle of oil.
- Once hot, add the onion with a pinch of salt.
- Cook for 10 min until caramelised.
2 Boil rice
- Meanwhile, rinse the basmati rice.
- Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat.
- Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pan from heat and keep covered until serving.
Tip! Cooking the rice and letting it sit with a lid on helps it to steam dry and become fluffy!
3 Fry
- Meanwhile, drain and rinse the kidney beans.
- To the onions, add the ginger garlic paste, cumin powder, garam masala and a pinch of chilli powder (spicy!) and cook for 1 min further.
- Add the tomato paste, chopped tomatoes, bay leaf and cinnamon stick.
- Cook for 2 min further.
Tip! Adjust the chilli powder to your spice preference.
4 Simmer
- Add the kidney beans, stock cube and measured water.
- Simmer over a medium heat for 15 min.
5 Prep salad
- Meanwhile, finely chop the coriander.
- Roughly chop the cucumber and tomatoes.
- Finely slice the shallots.
- Juice the lime into a bowl.
- Add the oil and a pinch of salt and mix.
- Add the shallots, tomatoes, cucumber, coriander and cashew nuts.
- Toss.
6 Serve
- Warm the chapatis in a microwave or hot oven.
- Stir the butter through the rajma and serve over the basmati rice with the salad and chapatis alongside.
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