Creamy Kidney Bean Curry (Rajma) with Tomato and Spices Recipe
If you’ve ever found yourself craving a comforting, hearty dish that’s packed with flavor and warmth, then you’re going to love this Creamy Kidney Bean Curry (Rajma) with Tomato and Spices Recipe. It’s one of those recipes that feels like a big warm hug on a chilly evening. The creamy texture balanced with bold Indian spices makes it irresistibly satisfying—and I always find it hits the spot when I need something both nourishing and indulgent.
What makes this Creamy Kidney Bean Curry (Rajma) with Tomato and Spices Recipe really stand out is its simplicity and versatility. I remember the first time I made it, I wasn’t quite sure how the creamy tomato base would pair with kidney beans, but it turned out to be a stunningly rich and vibrant curry that quickly became a family favorite. Whether you want a comforting solo meal or a crowd-pleasing side for a dinner party, this dish works beautifully every time.
Ingredients You’ll Need
The magic of this Creamy Kidney Bean Curry (Rajma) with Tomato and Spices Recipe comes from a handful of simple ingredients that come together to create layers of flavor. Here’s a quick tip: fresh aromatics like ginger and garlic truly elevate the dish, so don’t skip on those!
- Olive oil: A staple for sautéing—adds subtle richness without overpowering the spices.
- Onion: Chopped finely to create a flavorful base and natural sweetness.
- Garlic: Freshly grated garlic infuses the curry with that classic savory punch.
- Ginger: Adds warmth and a slight zing that brightens the stew.
- Coriander (ground): Earthy and citrusy notes that complement the beans perfectly.
- Cumin (ground): Provides a toasty, nutty flavor that’s essential to this curry.
- Turmeric: Gives a lovely golden hue and a subtle peppery flavor.
- Red pepper flakes: Adds just the right kick of heat—adjust this depending on your spice tolerance.
- Kidney beans (canned or cooked): The star ingredient—creamy yet firm, perfect for soaking up spices.
- Tomato puree: Creates the rich, tangy sauce base.
- Vegetable broth: Helps deepen flavor while keeping the curry moist and saucy.
- Heavy cream or non-dairy cream: This is the secret to that luscious creaminess without being too heavy.
- Garam masala: A warm spice blend that ties all the flavors together at the end.
- Lemon: A squeeze at the end brightens and balances the richness.
- Fresh cilantro: Adds a fresh herbal note and a pop of color.
- Salt and black pepper: Season to taste for perfect balance.
Variations
One of my favorite things about this Creamy Kidney Bean Curry (Rajma) with Tomato and Spices Recipe is how easy it is to make your own. If you like it spicier or want to lighten it up, you can tweak it to suit your mood or ingredients you have handy.
- Make it vegan: I’ve swapped heavy cream for coconut cream with great success—your curry stays creamy but dairy-free.
- Extra heat: When I’m craving a spicy kick, I add extra red pepper flakes or even a diced chili. Works wonders!
- Bulk it up: Sometimes I toss in diced potatoes or spinach for added texture and nutrients.
- Slow cooker version: If you want to set it and forget it, I’ve done this on low for 6 hours with equally delicious results.
How to Make Creamy Kidney Bean Curry (Rajma) with Tomato and Spices Recipe
Step 1: Sauté Aromatics Until Soft and Fragrant
Start by heating olive oil over medium heat in a heavy-bottomed pan. Add the chopped onion and cook, stirring frequently, until it’s soft and just starting to brown—usually about 7-8 minutes. This step is crucial because those caramelized onions give the curry deep sweetness and body. Next, stir in the grated garlic and ginger, cooking for about a minute until you can smell their gorgeous aroma. Don’t rush these steps—you’ll want those flavors to fully develop before moving on.
Step 2: Toast the Spices to Unlock Their Full Flavor
Add the ground coriander, cumin, turmeric, and red pepper flakes to the pan and stir for 1-2 minutes. I like to do this right away in the pan—it helps wake up the spices, making the curry much more fragrant and vibrant. Keep the heat medium to low to avoid burning the spices, which can make things bitter.
Step 3: Mix in Kidney Beans and Tomato Puree
Now, drain and rinse your canned kidney beans (or use cooked ones) and add them to the spice mixture. Stir well to coat the beans in those beautiful spices. Then, pour in the tomato puree and vegetable broth. This combination starts building the rich, thick curry sauce that makes the Creamy Kidney Bean Curry (Rajma) with Tomato and Spices Recipe so irresistible. Bring the mixture to a simmer and let it cook gently for 15-20 minutes, stirring occasionally. You’ll notice the sauce thickening and flavors melding together.
Step 4: Finish with Cream, Garam Masala, and Lemon Juice
The final step is where the curry gets its luxurious creaminess. Stir in the heavy cream (or your non-dairy alternative) and the garam masala. Let it simmer for another 5 minutes to blend those flavors. Just before serving, squeeze in fresh lemon juice—it adds a bright contrast that lifts the whole dish. Season with salt and pepper to taste, then give it a final stir. Your Creamy Kidney Bean Curry (Rajma) with Tomato and Spices Recipe is now ready to enjoy!
How to Serve Creamy Kidney Bean Curry (Rajma) with Tomato and Spices Recipe
Garnishes
I always garnish this curry with a handful of freshly chopped cilantro because it adds a perfect burst of color and freshness that cuts through the richness beautifully. Sometimes, I also sprinkle a few extra red pepper flakes on top if I’m serving to friends who love a little extra spice. And if you like, a dollop of plain yogurt on the side adds cooling creaminess that’s lovely for balance.
Side Dishes
Rajma pairs wonderfully with basmati rice—the classic combo! The rice soaks up all that creamy curry sauce, turning each bite into a comforting delight. If you want to switch things up, naan bread or roti are fantastic for scooping up the curry. For a complete meal, you can add a side of lightly sautéed greens or a simple cucumber raita for a refreshing contrast.
Creative Ways to Present
For special occasions, I like to serve this Creamy Kidney Bean Curry (Rajma) with Tomato and Spices Recipe in individual small bowls, garnished with a sprinkle of toasted cumin seeds and finely chopped green chili. It looks beautiful and instantly ups the “wow” factor. Another fun idea is to transform it into a layered dish in a casserole, alternating rice and rajma, then topping with fresh cilantro and a drizzle of cream—perfect for family gatherings!
Make Ahead and Storage
Storing Leftovers
I usually put leftovers into an airtight container and keep them in the fridge for up to 4 days. The flavors actually deepen overnight, so it often tastes even better the next day—perfect for easy lunches or a quick dinner after a busy day. Just make sure to cool it completely before refrigerating to avoid soggy beans.
Freezing
This curry freezes beautifully! I portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove to keep the creamy texture intact. Just be mindful that cream-based dishes can sometimes separate, so stirring well while reheating helps bring it back together.
Reheating
To reheat, I prefer warming the curry over low heat on the stove, stirring frequently and adding a splash of water or broth if it’s thickened too much. Avoid microwaving if possible, as it can make the cream separate or the beans a little dry. This gentle reheating keeps the curry silky and delicious every time.
FAQs
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Can I use dried kidney beans instead of canned?
Absolutely! Just remember to soak dried kidney beans overnight and cook them thoroughly until tender before starting the recipe. Using cooked beans adds a fresh texture and reduces sodium compared to canned, but canned beans are a great shortcut without sacrificing much flavor.
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What can I substitute for heavy cream?
If you want to keep it dairy-free or lighten things up, coconut cream is a fantastic substitute that still gives you that rich creaminess. Alternatively, plain yogurt or cashew cream also work well, just add them towards the end and avoid boiling to prevent curdling.
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How spicy is this Creamy Kidney Bean Curry (Rajma) with Tomato and Spices Recipe?
The base recipe has a mild to medium spice level thanks to the red pepper flakes. You can adjust the heat easily by adding more or less according to your preference. Remember, you can also serve it with cooling accompaniments like raita or yogurt to balance out spices.
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Can I prepare this curry in advance?
Definitely! I often make this recipe a day ahead to let all the flavors fully develop. Just keep it refrigerated and reheat gently before serving—it tastes even richer the next day.
Final Thoughts
This Creamy Kidney Bean Curry (Rajma) with Tomato and Spices Recipe is one of those dishes I always come back to when I want something comforting but flavorful that suits everyone at the table. It’s nourishing, easy to make, and deeply satisfying—plus, it freezes well for busy weeks. Honestly, you’ll find yourself reaching for this recipe time and time again, whether it’s a cozy solo dinner or a meal to impress friends. So, don’t hesitate—grab those ingredients, and give it a go. You’re going to love how simple and delicious Rajma can be!
Print
Creamy Kidney Bean Curry (Rajma) with Tomato and Spices Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
Rajma, a classic North Indian kidney bean curry, is a hearty and comforting dish featuring beans simmered in a spiced tomato-based gravy enriched with cream and aromatic spices. Perfect served with rice or flatbreads, this recipe balances bold flavors with a creamy texture for a satisfying vegetarian meal.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, grated
- 1 inch ginger, grated
Spices
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes
- ½ teaspoon garam masala
Main Ingredients
- 2 cans kidney beans (15 oz/240 g net each) or 3 cups cooked beans
- 2 cups tomato puree
- 1 cup vegetable broth
- ½ cup heavy cream or non-dairy cream
Finishing Touches
- 1 lemon
- Fresh cilantro (for garnish)
- 1 teaspoon salt
- Black pepper to taste
Instructions
- Heat the oil: In a large skillet or saucepan, warm 2 tablespoons of olive oil over medium heat to create the base for your curry.
- Sauté aromatics: Add the chopped onion, grated garlic, and grated ginger to the skillet. Cook, stirring frequently, until the onion is soft and translucent, about 5–7 minutes.
- Add spices: Stir in ground coriander, cumin, turmeric, and red pepper flakes. Cook for 1–2 minutes to toast the spices and release their flavors.
- Add beans and liquids: Pour in the kidney beans, tomato puree, and vegetable broth. Stir well to combine all ingredients.
- Simmer the curry: Reduce heat to low and let the mixture simmer uncovered for 20–25 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken.
- Finish with cream and garam masala: Stir in the heavy cream (or non-dairy cream) and garam masala. Cook for an additional 5 minutes on low heat, ensuring the curry is heated through and creamy.
- Season and garnish: Add salt and black pepper to taste. Squeeze fresh lemon juice over the curry and garnish with chopped fresh cilantro before serving.
Notes
- For a vegan option, substitute heavy cream with coconut cream or cashew cream.
- Soaking and cooking dried kidney beans before starting enhances flavor and texture if you prefer fresh beans over canned.
- Adjust the red pepper flakes to control heat level according to your preference.
- This curry pairs beautifully with steamed basmati rice or Indian flatbreads like naan or roti.
Keywords: Rajma, Kidney Bean Curry, Indian Curry, Vegetarian Indian Recipe, Comfort Food, Spicy Bean Curry
