This is my favorite Indian Curry. It’s quick to made and it tastes amazing. Not to mention the fact that it is very healthy.

The main ingredient of this curry is Red Beans which are a great source of fiber, protein and a lot of nutrients, such as copper, folic acid, magnesium and phosphorus.

A few tips for when you’re making these:

  • Prepare the ingredients before you start. It’s easier, especially if you’re like me, not the fastest chopper
  • In Indian cooking, it’s best to prepare all the spices on the plate (you can check out the image from the recipe as to how that looks like)
  • Do not forget to degas the beans by soaking them for 30min in the water before using them in the curry. It makes a huge difference and your loved ones will thank you for it (LOL for farts)
  • You can add more garlic, but I usually make it so that the mashed garlic and the mashed ginger have the same volume (maybe there could be slightly more garlic, but only so slightly)
  • You can make it more spicy by adding either a fresh chilli or more ground chilli
  • It goes really well with fresh cilantro on top, but if you don’t like it, you can skip it. The curry has enough of a “personality” on its own
  • If you don’t like coconut (I’ve heard that there are people out there), you can substitute it with any sort of cream (cashew cream, sour cream etc) with the 1:1 volume ratio
  • This recipe goes really well with the Jeera Rice

Coconut Rajma Curry (vegan)

One of the tastiest indian curries, Rajma is a delicious healthy red beans curry. Add to it some coconut and you get an amazingly tasty curry
5 from 2 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 390 kcal


  • 3 cans red kidney beans (400g each)
  • 2-3 tbsp olive oil
  • 1 tbsp cumin seeds
  • 1 tsp asafoetida
  • 1.5 tbsp dried mango powder
  • 1 tsp chilli powder (or less, if you want it less spicy)
  • 2 tbsp coriander powder
  • 1 tbsp garam masala
  • 1 tsp salt
  • 2 big red onions
  • 5-6 garlic cloves (or more for taste)
  • 2.5 cm ginger root
  • 2 cans tomatopuree (70g each – or one big one)
  • 300 ml water
  • 250 ml coconut milk


Preparing the ingredients

  • Finely chop the onions into small pieces
  • Peel the fresh ginger root (with a spoon if possible, otherwise use a knife) and then use a grater to mince it
  • Peel and press the garlic or cut it into small pieces
  • Rinse the beans thoroughly and place them in a bowl with enough water to cover them (the more, the better)
    This step is useful for the degassing of the beans.
  • Take all the spices and keep them on a plate, neatly arranged


  • Heat up a pan (dry). When the pan is hot enough, add the cumin seeds and dry roast them for 1-2 minutes. Afterwards, add the oil and the asafoetida and fry it for another minute.
  • Add the onions and saute them until they're light brown (or translucent) for about 5 minutes. Then, add the garlic and the ginger root and saute for another 1-2 minutes
  • Add the tomato puree, salt, coriander powder, chilli powder, garam masala, dried mango powder and water. Stir them well. Put a lid on the pan and let it cook for 3 minutes.
  • Add the rinsed kidney beans and then cook for another 5 minutes.
  • Add the coconut milk and cook for another 5-7 minutes (without the lid)
  • Garnish the curry with a bit of coriander and serve it with rice*/chapati or naan bread. Enjoy the flavors


* This recipe goes really well with Jeera Rice
Nutrition Facts
Coconut Rajma Curry (vegan)
Amount Per Serving
Calories 390
* Percent Daily Values are based on a 2000 calorie diet.
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