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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
Introduction from Rukmini Iyer
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).
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the onion, peppers, tomatoes, tomato vines, ginger and garlic into a large roasting tin along with the oil, all the spices and the salt. Transfer to the oven to roast for 25 minutes.
After 25 minutes add the kidney beans and tinned tomatoes, stir well and return to the oven for a further 20 minutes. Remove the vines, squeeze over the lemon juice, scatter over the garam masala and check for salt. Serve hot, scattered with the coriander leaves.
NOTE: This is lovely straightaway, but even better made in advance and reheated. It also freezes very well.
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From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
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