Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
All-In-One Red Kidney Bean Curry with Tomatoes and Peppers
This curry, known as rajma, is a classic – I ask my mother to make it every time I’m home for a birthday. In this version I bump up the veg with a whole pack of peppers, and it all goes in one tin because it’s an easy way to brown off the onions, spices and veg without standing at the stove and stirring. You can, if you like, swap the red kidney beans for chickpeas for a simple chickpea curry (my sister’s favourite).
|large onion, finely chopped|
|mixed peppers, roughly chopped|
|vine cherry tomatoes, halved (keep the vines)|
|kidney beans, drained and rinsed|
|lemon juice and fresh coriander leaves, to serve|
|neutral or olive oil|
|mild chilli powder|
|sea salt flakes|
From the book