Vegetable rajma curry – kidney beans vegetable curry – simple everyday curry with rajma or red kidney beans and mixed veggies. This is a vegan recipe which goes well with any bread or roti and can be eaten with rice as well.
We try to include different kinds of beans and lentils in everyday meals. Today, to make this recipe, I have used white rajma called as munsiyari rajma. These have more flavor than red rajma and are more buttery in taste. Red rajma can also be used to make this recipe.
As I said in my earlier posts, it’s very important to soak whole grains and beans so that phytic acid content is reduced and all nutrients are bio-available. Soaking also helps in easy digestion and better nutrient assimilation.
Variations to vegetable rajma curry:
This is no onion no garlic recipe. You could add chopped onion and garlic as well.
This recipe has coconut yogurt made with homemade coconut milk. Substitute this with normal yogurt for a non-vegan version. Or you can use cashew yogurt as well to make it vegan.
I have used Zucchini, carrots, and beans as these are in season now. Other veggies like pumpkin, potato or cauliflower will also be good in this.
Used homemade kitchen king masala powder to flavor this curry. You can replace it with garam masala or curry powder.
If you want to have a light meal, add coconut milk to this curry and have it as a soup.
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Recipe of vegetable rajma curry – kidney beans vegetable curry: