Red kidney bean curry from Smitten Kitchen by Deb Perelman

  • kidney beans
  • ground cayenne pepper
  • ground coriander
  • ground cumin
  • fresh ginger
  • onions
  • parsley or cilantro
  • tomatoes
  • turmeric
  • cumin seeds
  • tomato sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on May 27, 2021

    I never had Rajmah so not sure of how well I did or how well the recipe fares! It is super simple to make that is for sure and flavorful, a bit like a vegetarian Indian style chili. Anyway it is so deceptively simple I might make again. To serve with rice; yogurt, and possibly a flat bread and mango chutney as suggested by Lepa.

  • Lepa on September 17, 2019

    My family loves Rajma and this is a very good version. We loved the fact that it had a lot of tomatoes. I omitted the green chile because I have small children but otherwise followed the recipe. We serve this over basmati rice, with plain yogurt and mango chutney as a garnish (the flavor combo is outstanding!) My son loved it so much he had three helpings.

  • Laura on February 24, 2019

    Wow, this was great! I used canned kidney beans so added the cup of water and a 14 oz. can of fire-roasted tomatoes. I followed the recipe exactly with regard to the spices and, while I was prepping it I thought that it might be too spicy for us, but it was perfect. Served it over Jasmati rice. This is a perfect weeknight meal, simple and fairly quick to prepare. I'll be making this again many times over!

  • jaelsne on February 09, 2018

    Delicious. I followed the recipe, but lightened up the ginger as the author suggested. A winner;.

  • krobbins426 on December 28, 2012

    I used the full amount of ginger. Doable after work.

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