At the start of the COVID19 restrictions in the UK, we bought a few longer life products while everybody else was panic buying food that would go off in a week.
One of those items was a 1kg pack of dried kidney beans - the sort of thing I was used to seeing in jars in the pantry when I was growing up, but nothing I'd personally bought before!
After the first couple of weeks of adjusting our normal shopping to account for the items that weren't available in the supermarket, everything went back to normal - we were able to ride out the panic buying without joining in or even queuing for hours to get into supermarkets, but that's another story for another time!
Five or six weeks in, we started to look at what we could do with the dried beans!
I found a recipe for a kidney bean rajma on a website called Where is my spoon which looked to be tasty from the ingredients and decided it was worth a try.
I'm by no means a vegetarian (I used lamb stock in this recipe simply because I had some in the freezer), but this curry is hearty and substantial enough without the addition of meat. I've adapted the wording in the method slightly to make it easier for me to follow.
I reduced the chilli flakes down to a quarter teaspoon in an attempt to make it less spicy for our youngest - even then it was a little too hot for him, but because of the rest of the spicing in the recipe it remains a tasty curry even with reduced chilli.
Kidney Bean Rajma
Makes about 4 adult portions
200g Dried Kidney Beans (or 2 tins)
1 tbsp Vegetable Oil
1 tbsp Salted butter
½ tsp Cumin Seeds
2 Pods Cardamom
2 Medium Onions
2 Garlic Cloves
1 Thumb Sized Ginger
½-1 tsp Chilli Flakes
4 (250g) Ripe Fresh Tomatoes
2 Bay Leaves
¼ tsp Turmeric
1 tsp Ground Coriander
½ tsp Garam Masala
500ml Stock From Cooking Beans (or veg)
3 tbsp Double Cream
2 tsp Lemon Juice
1 tbsp Vegetable Oil
1 Medium to Large Onion
Useful items for this recipe: (Amazon affiliate links - as a member of the Amazon affiliate links, I will benefit from any purchases made via these links)