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Vegan Rajma

Easy Rajma Masala

  • Author: Plant-Based Persian
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 1x
  • Diet: Vegan


A flavorful, kidney bean curry.


Units Scale
  • 1/2 Tbsp cooking oil
  • 2 medium ripe tomatoes chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1/4 to 1/2 tsp red chili powder (depending on desired heat)
  • (2) 15oz cans organic red kidney beans
  • 1/2 of a 15 oz can light coconut milk
  • 1/2 tsp salt
  • 1 lemon squeezed

“Chutney” (See Chutney directions below)

  • 2 medium sized gingers
  • 1 bunch cilantro
  • 3/4 cup shredded coconut
  • 4 garlic heads
  • 5 Serrano chili


  1. Prepare “Chutney”
    • Peel ginger and garlic heads
    • Wash and dry cilantro and Serrano Chili
    • Add all “Chutney” ingredients together in a food processor and blend well.
  2. Add 1/2 Tbsp cooking oil to medium saucepan on medium heat.
  3. Add tomatoes and 2 Tbsp. Chutney, stir, and cook for 1-2 minutes.
  4. Add the cumin, coriander, turmeric, and red chili powder. Stir and let simmer for another 2 minutes.
  5. Add the red kidney beans, including the liquid in the cans.
  6. Add the light coconut milk. Be sure to shake and then stir the can of coconut milk before using.
  7. Add the salt. Stir all ingredients and let simmer on medium/low for 30 to 45 minutes.
  8. Add the juice of 1 lemon. Taste and add more coconut milk if it is too spicy. Add more red chili powder if you would like more heat. Add more salt to taste.
  9. Let simmer another 10 minutes on low heat for flavors to blend well.
  10. Garnish with finely chopped cilantro. Enjoy over rice, naan, or quinoa.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Cuisine: Indian

Keywords: Vegan, Rajma, Indian Food, Vegetarian