I have fond memories of our time in India a few years back, sitting in little huts half way up mountains eating kidney bean curry (rajma). Despite being absolutely delicious, they did come with a slight risk, as Gabriella discovered when she picked a metal screw out of her meal half through eating it. Apparently it had fallen from the ceiling into the big pot. Not so nice! We decided against including screws in our recipe...
This recipe uses garam masala, and as mentioned before it does taste so much better if your spice mixes are home made and freshly ground. Having said that, we don't always have time for that! So if you're using a shop bought mix that's maybe been in your cupboard a few weeks, just double the quantity.
Ingredients (serves 4-6):
350g dried kidney beans
1 tin of coconut milk (or 350ml home made)
2-3 tablespoons coconut oil
3 large onions thinly sliced
2-3 inches fresh ginger root
1tsp garam masala (2 tsp shop bought)
1tsp sweet paprika
3-4 kashmiri dried chillis (substitute with 1 tsp red chilli flakes)
Large handful fresh coriander
1 lemon or 2 small limes
1. Soak the kidney beans in plenty of water overnight, the next day rinse and drain thoroughly.
2. In a large pot cover the beans by about an inch of water and cook for 1.5-2.5 hours until completely soft and liquid is beginning to thicken. The cooking time will vary depending on your beans and you may need to add a little more water as you go.
3. In another large pan heat the coconut oil and fry the onions on a medium-low heat for around 15-20 minutes, until soft and caramelised.
4. To the onions add the ginger, garam masala and paprika to the onions with a tiny splash of water and cook for about a minute.
5. Using a slotted spoon transfer the beans into the pan with the onions and enough of the cooking water to just cover the beans. If you add too much you will end up with a more watery curry. Simmer for 5-10 minutes and meanwhile mash the beans with a wooden spoon to thicken the sauce. alternatively you can use an immersion blender and just give it a couple of small whizzes, but you want to leave plenty of whole beans for texture.
6. Add the coconut milk, stir well and turn off the heat.
7. Finish with plenty of chopped fresh coriander and the juice of 1 lemon or 2 small limes.