Dairy-Free Rajma Curry

Indulge in the rich and aromatic flavors of this Dairy-Free Rajma Curry, a plant-based twist on the classic Indian comfort food. Made with tender kidney beans simmered in a spiced tomato-onion gravy, this wholesome curry is bursting with bold flavors from cumin, coriander, and garam masala, balanced perfectly with garlic, ginger, and green chili for a subtle kick. The recipe skips all dairy, making it vegan and easy to digest, while still delivering a creamy, satisfying texture. Ready in under an hour (with overnight bean soaking), this hearty dish pairs perfectly with steamed basmati rice or warm naan, making it an ideal choice for vegetarian meal prep, weeknight dinners, or special occasions. Whether you're a seasoned fan of Indian cuisine or a home cook exploring healthy, dairy-free recipes, this rajma curry is sure to become a go-to favorite!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:50 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Kidney beans
• 1 large, chopped Onion
• 4 cloves, minced Garlic
• 1 inch, grated Ginger
• 2 medium, pureed Tomatoes
• 1 small, chopped Green chili
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 2 tablespoons Oil
• 1 teaspoon, or to taste Salt
• 3 cups Water
• 2 tablespoons, chopped Cilantro

Directions

Step 1

Rinse 1 cup of kidney beans and soak them in water for at least 8 hours or overnight.

Step 2

Drain and rinse the soaked beans. Add them to a pressure cooker with 3 cups of water and 1 teaspoon salt.

Step 3

Pressure cook the beans for about 20-25 minutes or until they are soft. Once done, set them aside.

Step 4

Heat 2 tablespoons of oil in a large saucepan over medium heat. Add 1 teaspoon of cumin seeds and allow them to splutter.

Step 5

Add 1 large chopped onion and sauté until it becomes golden and translucent.

Step 6

Stir in 4 minced garlic cloves, 1 inch grated ginger, and 1 small chopped green chili, and sauté for 1-2 minutes until fragrant.

Step 7

Add 2 pureed tomatoes, and cook the mixture until the oil starts to separate from the tomatoes.

Step 8

Mix in 2 teaspoons of coriander powder, 1 teaspoon of cumin powder, 0.5 teaspoon of turmeric powder, and 1 teaspoon of red chili powder. Stir well to combine the spices.

Step 9

Add in the boiled kidney beans along with their cooking liquid. Stir and bring the mixture to a simmer.

Step 10

Let the curry simmer for about 20 minutes, stirring occasionally, until it thickens to your desired consistency.

Step 11

Stir in 0.5 teaspoon of garam masala and adjust salt to taste. Cook for another 2 minutes.

Step 12

Garnish with 2 tablespoons of chopped cilantro before serving.

Step 13

Serve hot with rice or naan.

Nutrition Facts

Serving size	(1515.5g)

Amount per serving	% Daily Value*
Calories	670.9

Total Fat 32.8g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 3193.3mg	0%
Total Carbohydrate 89.7g	0%
Dietary Fiber 22.8g	0%
Total Sugars 21.3g
Protein 20.6g	0%

Vitamin D 0IU	0%
Calcium 388.4mg	0%
Iron 12.2mg	0%
Potassium 2124.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 11.2%

Carbs: 48.7%