Konkani Style Rajma Curry

A lip-smacking vegan red kidney beans curry with fresh ground spices, coconut and coconut milk. This Konkani style rajma curry or randayi is too hard to resist with a single serving. This curry pairs well with both rice and roti.

Recipe Snapshot

SERVINGS

5

40 mins

Indian

Entree

Time

cuisine

course

Carrot

– Grated Coconut  – Coriander Seeds – Whole Peppercorns – Kashmiri Red Chili – Water ...

Ingredients

1

– Soak the red kidney beans and then drain the water. Pressure cook the red kidney beans. – Reserve some beans water and discard what's left.

2

– Heat the pan and add the coconut oil. Add the cumin seeds and torn curry leaves and allow it to fry. – Then add the chopped onion and cook until the onion turns translucent.

3

– Add the ground masala, rajma water, and salt. Mix and cook. – Then add the cooked kidney beans and coconut milk and simmer.

4

– Finally, add the chopped cilantro and turn off the heat. – That's it. Rajma curry is ready. Serve hot with rice.

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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