Rajma Red Kidney Bean Curry

(serves 4)


1 onion, diced finely

1 small piece of ginger, grated

1 tsp cumin seeds

2 green chillies, finely sliced (optional)

1½ cups tinned tomatoes

½ tsp red chilli powder (optional)

1 tsp turmeric

1 tsp garam masala

1 ½ Cups tinned kidney beans

1 cup soy mylk (I use Bonsoy)

pinch of cayenne pepper

2 cups cooked brown rice

1 small bunch of fresh coriander


1. Heat a pot over a high heat.

2. Add chopped onion, grated ginger, cumin seeds and chillies.

3. Saute for a minute and then add tinned tomatoes and stir.  Bring to the boil.

4. Add the red chilli powder, turmeric and garam masala and stir.

5. Stir in red kidney beans

6. Add one cup water, cover with a lid and simmer for about 10 minutes.

7. Remove lid and add soy mylk, then stir and bring to the boil.

8. Add cayenne pepper and salt to taste. Remove from the heat and serve with brown rice and fresh coriander leaves.

Note: This recipe is a little spicy. Please remove all chillies and chilli powder if you want a milder version.


Serves 4


1 Tsp ground cumin

1 Tsp ground coriander

1 Tsp ground turmeric

1 Tsp mustard seed

1 Cup split yellow moong dal

2 Cups basmati brown rice

1 Inch piece fresh ginger, grated

8 Cups water

Salt and pepper to taste

Juice of 1 Lemon

1 Bunch of coriander


1. Place cumin, coriander, turmeric and mustard seeds, in a bowl.

2. In a sieve rinse the moong dal and basmati brown rice under cold water.

3. Heat saucepan over a high heat, add a splash of water then add the cumin, coriander, turmeric and mustard seeds, stir for one minute until the spices become fragrant. Add the ginger and the moong dal and rice.

4. Add eight cups of water, stir and simmer covered for 10 minutes. Stir, replace the lid and simmer for another 10 minutes. Cook until the rice and moong dal are tender and the consistency is thick but slightly soupy, add more water if required.

5. Squeeze the juice of one lemon over the Kitchari, add salt and pepper to taste, stir then top with fresh.