Rajma: Spiced Bean Curry

Name: Rajma: Spiced Bean Curry with Basmati Rice and Kachumbar Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of White onion; 2 Tbsp of Vegetable oil; 240 Grams of Red kidney beans; 10 Grams of Ginger garlic paste; 2 Grams of Cumin powder; 4 Grams of Garam masala; 2 Grams of Chilli powder; 30 Grams of Tomato paste; 400 Grams of Chopped tomatoes; 1 Piece of Dried bay leaves; 1 Piece of Cinnamon stick; 1 Piece of Vegetable stock cube; 200 ML of Water; 10 Grams of Salted vegan butter; 150 Grams of Basmati rice; 1 Tsp of Salt; 300 ML of Water; 15 Grams of Fresh coriander; 1 Piece of Cucumber; 150 Grams of Cherry tomatoes; 1 Piece of Shallots; 2 Piece of Lime; 1 Tbsp of Olive oil; 30 Grams of Cashew nuts; 2 Piece of Chapati

with Basmati Rice and Kachumbar Salad

Easily mistaken for a chilli con carne, this vegetarian dish is a staple across India!

93 Reviews

Cals 836 · Prot 34 · Carbs 139 · Fat 18

Vegan

30 min

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!

93 Reviews

Cals 836 · Prot 34 · Carbs 139 · Fat 18

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 2*

30 Grams

Chapati 10*11*

2 Piece

Allergens

*15 Celery, *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)	3513 / 836
Fats (g)	18.1
of which saturated (g)	5.1
Carbohydrates (g)	139
of which sugars (g)	24
Fibers (g)	22.3
Proteins (g)	34.4
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.