Curried Red Kidney Beans and Cauliflower Rice
This Indian inspired curried kidney beans dish makes for a hearty vegetarian meal especially when serve with a helping of cauliflower rice. The red kidney beans boast a host of nutritional benefits. The kidney beans are cooked with onion, tomatoes and Indian spices to make a flavourful vegetarian curry. It is one of the most popular curries in north India.
Kidney beans are traditionally vegan and gluten-free and are also protein rich. This curry pairs beautifully with cauliflower rice – an amazingly healthy twist on regular rice and you can’t even tell the difference!
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
View Print Layout
- Prep time: 15 minutes
- Cook time: 40 minutes
Ingredients
For the curry (to pressure cook):
- 300 g raw red kidney beans, soaked in 4 cups water
- 3.5 cups water
- 1 teaspoon salt
For the gravy:
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 320 g grated onions
- 1 tablespoon ginger garlic paste
- 1 green chilli, chopped
- 4 medium tomatoes (550 g), pureed
- 1 tablespoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 5 teaspoon Kashmiri red chilli powder
- Salt, to taste
- 1.5 cup water
- 2 tablespoons cilantro, chopped
For cauliflower rice:
- One medium head of cauliflower
- 1 teaspoon olive oil
- 1 teaspoon cumin seeds
- Salt, to taste
- Black pepper, to taste
Method
Red Kidney Beans Curry
- 1)
Soak the kidney beans overnight in 4 cups water. In the morning drain the water and transfer the beans to a pressure cooker.
- 2)
Add 3.5 cups of water, 1 teaspoon salt and pressure cook on high heat for one whistle. Then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally.
- 3)
The beans should be completely soft when done. Set them aside.
- 4)
To a pan, add 2 tablespoons oil on medium heat. Once hot, add cumin seeds and let them sizzle. Then add the grated onions. Cook the onions until they turn light golden in colour.
- 5)
Add ginger – garlic chilli paste and cook for one minute.
- 6)
Add the pureed tomatoes and mix. Cook until the oil gets separated from the curry.
- 7)
Add all the dry spices and cook on medium low heat until the oil oozes out of the masala.
- 8)
Add the boiled beans along with the water in which they were boiled. Stir well and let the curry simmer for 20–30 minutes. Once done add the chopped cilantro.
- 9)
If needed, you can add more water to adjust the consistency to your preference.
Cauliflower Rice:
- 1)
Make sure your cauliflower is fully dry. Chop the cauliflower into large pieces. Place the cauliflower pieces in a food processor and pulse until it has the texture of rice.
- 2)
Heat a pan. Once it is hot, add oil and cumin seeds. Once the cumin starts to splatter, add chopped cauliflower and cook it lightly and season it with salt and black pepper.
- 3)
Your healthy cauliflower rice is ready to be served with red kidney beans curry.
Serve hot and enjoy!
