Rajma Masala (Kidney Bean Curry)

Rajma Masala (Kidney Bean Curry)

Rajma Masala, or Kidney Bean Curry, is a simple & easy dish to make but is rich in flavor, protein, and nutrients. Try using other vegetables in this dish such as carrots, cauliflower, or peas. You may also substitute for chickpeas if desired.


Serves: 4 Time: 45 minutes

Rajma Masala (Kidney Bean Curry)

  • 15.5 oz can red kidney beans, drained & rinsed
  • 1 (14 oz) can lite coconut milk*
  • 1 can diced tomatoes, drained
  • 1/2 large yellow onion, peeled & diced
  • 2 garlic cloves, minced
  • 1/2 inch ginger, peeled & minced
  • 1-2 cups chopped red cabbage (or substitute for 2 cups spinach)
  • 1/2 cup broccoli florets, chopped
  • 2 bay leaves
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • Salt & black pepper to taste
  • 1 lime juiced
  • 1 Tbs olive oil
  • Red chli, deseeded and chopped (optional)
  • Rice for serving
  • Optional toppings: Chopped cilantro, chopped peanuts or cashews


  1. Begin by preparing your vegetables.
  2. Then, in a large skillet heat the olive oil.
  3. Begin sautéeing the onion on medium-low heat for about 7 minutes until soft, not browned.
  4. Then add the ginger, garlic, garam masala, cumin, bay leaves, and a pinch of salt and pepper.
  5. Stir together for about another minute, increasing heat to high.
  6. Add in the tomatoes and coconut milk and cook for 10 minutes. Reduce heat to a slow simmer when done.
  7. Then, add in the cabbage and kidney beans and cook for about 3 minutes.
  8. Next, add in the lime juice, taste and adjust seasoning as desired.
  9. Serve over rice & enjoy!

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Nutrition Information

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