Lunch · Indian
Rajma Masala with Rice
Red kidney beans simmered in a ginger and spice tomato sauce, served with white rice.
- per serving
- 606 kcal
- Protein
- 26 g
- Total time
- 47 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Drain the canned red kidney beans and weigh 230 g. Chop the onion, garlic and tomato. Grate the ginger, then grind the cumin, coriander seeds and clove together.
Heat the 8 g of oil in a saucepan and cook the onion for 7 minutes over medium heat. Add the garlic, ginger and ground spices with the cinnamon; stir for 1 minute.
Add the tomato and cook for 8 minutes, stirring, until it forms a thick paste. Stir in the beans, the 0.6 g of salt and 180 ml of water. Mash a spoonful of beans against the side of the pan to thicken the sauce.
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