Rajma Tarkari (Kidney Bean Curry), Nepalese-Style with Rice
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Ingredients
- 480 g red kidney beans
- 300 g basmati rice
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves
- 10 g fresh ginger, grated
- 400 g chopped tomatoes
- 0.5 tsp ground turmeric
- 1 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 500 kcal
- Protein
- 17 g
- Carbohydrate
- 82.5 g
- of which sugars
- 6.3 g
- Fat
- 8.4 g
- of which saturates
- 0.8 g
- Fibre
- 10.5 g
- Salt
- 0.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 2
Heat the vegetable oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 3
Stir in the chopped tomatoes, ground turmeric and chilli powder and cook for 10 minutes until thickened.
- 4
Add the red kidney beans and 100ml water, and simmer for 10 minutes, mashing a few against the side of the pan, until the sauce thickens.
- 5
Scatter with the fresh coriander and serve with the rice.
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