About 10% of Colorado dry bean production is light red kidney beans. Colleen Ferreira made this delicious Rajma Curry, starring light red kidney beans!
Rajma Curry with Light Red Kidney Beans
In some Indian cultures, Rajma means kidney beans. This recipe features Colorado grown light red kidney beans in a warming winter curry that’s created right in your Crockpot. – Colleen
1 cup dry light red kidney beans, soaked overnight
1 14-oz. can diced tomatoes
1 small onion, diced
½ tsp salt
1 tbsp curry powder** (see notes)
1 tbsp ginger garlic paste
3 cups vegetable broth
1 diced green chili (optional, but highly recommended)
Rice, for serving
Cilantro, for serving (optional)
- Drain your soaked beans. Boil the beans in salted water until cooked – about 2 hours.
- Put your Crockpot on the high setting. Toss in the cooked beans and all other ingredients.
Stir everything and close the Crockpot. Cook on low for 6 – 8 hours.
- Mash up half the beans in the crockpot with a potato masher, creating a creamy texture for the curry.
- Serve over rice with cilantro.
- **Use an Indian curry powder of your choice, or you can create your own: 2 tsp garam masala + 1 tsp turmeric powder + 1/2 tsp coriander powder + 1/2 tsp cumin powder
Have you tried Lasagna Beans with light red kidney beans, yet? We highly recommend whipping up a batch to enjoy with family and friends!
Saw this”Rajma Curry” on TV mentioned an Indian spice blend that would be listed in recipe?? I don’t see it and I think that would be an important flavor component?
Great question, thank you for asking! We adjusted the recipe (see the notes section) to answer your question. Thank you for supporting local beans!