Name: Creamy Rajma (Kidney Bean Curry) with Tomato and Spices Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 teaspoons ground coriander; 1 teaspoon ground cumin; ½ teaspoon turmeric; ½ teaspoon red pepper flakes; ½ teaspoon garam masala; 1 teaspoon salt; Black pepper to taste; 1 onion, chopped; 2 cloves garlic, grated; 1 inch ginger, grated; 2 cans kidney beans (15 oz / 425 g each) or 3 cups cooked beans; 2 cups tomato puree; 2 tablespoons olive oil; 1 cup vegetable broth; ½ cup heavy cream or non-dairy cream; 1 lemon; Fresh cilantro for garnish

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If you haven’t tried Creamy Rajma (Kidney Bean Curry) with Tomato and Spices Recipe yet, you’re in for a treat that’s both comforting and packed with flavor. This dish is one of those classic Indian curry recipes that I keep coming back to, especially on chilly evenings when you want something hearty but still fresh. The creaminess from the dairy combined with the aromatic spices and tomato base creates a rich, velvety texture that coats every bite perfectly.

What I love most is how versatile this Creamy Rajma (Kidney Bean Curry) with Tomato and Spices Recipe is — it makes a fantastic weeknight dinner but is also impressive enough for guests. Plus, it’s super satisfying for vegetarians and anyone looking to add more protein-rich legumes to their meals. Cooking it also fills your kitchen with such an inviting aroma, it’s like setting the mood for a cozy meal at home.

Ingredients You’ll Need

Each ingredient in this Creamy Rajma (Kidney Bean Curry) with Tomato and Spices Recipe plays an important role in layering the flavors. I always recommend using fresh spices and good-quality canned beans or freshly cooked ones—the difference really shines through.

Olive oil: My go-to for the initial sauté — it imparts a mild flavor and helps bloom the spices.
Onion: Chopped finely, it creates a sweet base when browned, building depth in the curry.
Garlic: Freshly grated garlic ensures that pungent kick we’re after.
Ginger: Adds that warming brightness that balances the richness perfectly.
Coriander ground: This spice brings a citrusy undertone crucial for authentic flavor.
Cumin ground: Essential earthy and nutty notes, I like it roasted lightly beforehand for extra aroma.
Turmeric: Gives a lovely golden hue and mild earthiness.
Red pepper flakes: Provides just enough heat; adjust to your spice tolerance.
Kidney beans: Either canned or freshly cooked work — I prefer soaking and boiling my own for creaminess.
Tomato puree: Creates the vibrant base; fresh pureed tomatoes can substitute if preferred.
Vegetable broth: Adds savory depth and helps balance tomato acidity.
Heavy cream or non-dairy cream: This is the secret to that creamy texture that sets this rajma apart from the usual.
Garam masala: The finishing touch for warming spice layers.
Lemon: A squeeze at the end brightens the entire dish beautifully.
Fresh cilantro: For garnish—its fresh herbaceous notes lighten every spoonful.
Salt and black pepper: Season according to your taste to bring all flavors together.

Variations

One of the things I love about this recipe is how easy it is to make it your own. Depending on what you have at home or your dietary preferences, there’s room to get creative.

Make it vegan: I often swap heavy cream for coconut cream or cashew cream, which still gives the curry that luscious texture but dairy-free.
Add greens: Sometimes I toss in fresh spinach or kale toward the end — it adds a lovely color boost and extra nutrients.
Spice it up: If you like it spicy, I add a finely chopped green chili or increase the red pepper flakes. Just a small amount goes a long way!
Slow cooker style: I’ve also thrown all the ingredients into my slow cooker on low for hours — it develops even deeper flavor if you have the time.

How to Make Creamy Rajma (Kidney Bean Curry) with Tomato and Spices Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil in a heavy-bottom pan over medium heat. Add the chopped onions and sauté them until they turn translucent and start to caramelize — this usually takes about 7-10 minutes. Patience here is key for that deep, sweet onion flavor. Then stir in the grated garlic and ginger, cooking for another 1-2 minutes until fragrant. Make sure you don’t let the garlic burn, or it’ll turn bitter — keep stirring gently!

Step 2: Toast the Spices and Build the Flavor

Next, sprinkle in the ground coriander, cumin, turmeric, and red pepper flakes. Toast these spices with the aromatics for about 30 seconds, stirring constantly, so they release their oils and intensify the flavor. This step is where the curry really starts to come alive, so don’t rush it.

Step 3: Add Beans, Tomato Puree, and Broth

Drain and rinse your kidney beans if using canned, then add them to the pan along with the tomato puree and vegetable broth. Give everything a good stir, scraping any browned bits from the bottom for extra flavor. Bring the mixture to a gentle simmer, then reduce the heat and let it cook uncovered for 20-25 minutes, stirring occasionally. This lets the flavors marry and the sauce thicken beautifully.

Step 4: Stir in Cream and Garam Masala

Lower the heat and gently stir in the heavy cream or your chosen non-dairy alternative. This is the magic moment that gives the curry its signature creamy touch. Add the garam masala next, which adds a warm, complex aroma – just the sort of thing that makes this Creamy Rajma (Kidney Bean Curry) with Tomato and Spices Recipe feel so comforting. Cook for another 5 minutes, but don’t let it boil vigorously after adding cream or it could split.

Step 5: Finish with Lemon and Fresh Cilantro

Just before serving, squeeze in fresh lemon juice and give everything a final stir. The acidity brightens all the rich flavors in the curry, balancing the creaminess wonderfully. Sprinkle chopped fresh cilantro over the top — I find it adds that fresh-herb vibrancy that eats like sunshine on a plate.

How to Serve Creamy Rajma (Kidney Bean Curry) with Tomato and Spices Recipe

A white bowl filled with rich, creamy orange curry, with visible chunks giving a textured look. On the left side, there is torn flatbread resting on the edge, showing a soft inside and browned spots on the outside. A slice of lemon rests near the flatbread inside the bowl. There are garnishes of fresh green cilantro leaves scattered on top, some pickled red onion strands, and a dark red dried chili pepper. White cream is swirled on the surface of the curry. A gold spoon is partly dipped into the curry on the right side of the bowl. The bowl sits on a round wooden tray, with a whole red tomato at the top and a small white bowl of diced green cucumbers nearby, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually garnish with a handful of chopped cilantro and sometimes a dollop of plain yogurt on the side for a cool contrast. If I’m feeling fancy, a few thinly sliced green chilies go on top for extra heat and color. Toasted cumin seeds sprinkled over the curry just before serving give an extra nutty flavor that’s hard to beat.

Side Dishes

To round out the meal, I love serving this Creamy Rajma (Kidney Bean Curry) with fluffy basmati rice or soft naan bread—both soak up the sauce beautifully. Sometimes I pair it with a simple cucumber raita or a quick salad to add a fresh crunch that balances the richness.

Creative Ways to Present

For special occasions, I’ve served this curry in little mini terracotta bowls with a sprinkle of pomegranate seeds on top to add a pop of color and sweetness. It’s a fun little twist that guests always comment on. I’ve also layered it in a bowl alongside other small Indian dishes for a thali-style presentation—it makes dinner feel like a feast!

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Rajma (Kidney Bean Curry) stores wonderfully in an airtight container in the fridge for up to 4 days. I usually cool it completely before refrigerating to preserve the flavors and texture. It actually tastes even better the next day when the spices have had time to meld!

Freezing

I’ve frozen this curry in portioned containers without any issues. Just be sure to leave some space at the top for expansion, and avoid adding the cream until reheating if you want the best texture after thawing. When ready, thaw overnight in the fridge and stir the cream in fresh.

Reheating

Simply reheat on the stove over low-medium heat, stirring gently until warmed through. If the curry looks too thick, add a splash of water or broth to loosen it. If you held off on the cream in your freezer batch, add it once the curry is hot, and stir to combine. I find reheating this way keeps the flavor vibrant and the texture creamy.

FAQs

Can I use dry kidney beans instead of canned for this recipe?

Absolutely! Using dry kidney beans often results in a creamier texture and fresher flavor, but you’ll need to soak them overnight and boil them until tender before adding to the curry. It takes more time upfront but is worth it if you want that homemade touch.
How do I make this recipe vegan?

To make this Creamy Rajma (Kidney Bean Curry) with Tomato and Spices Recipe vegan, simply replace the heavy cream with coconut cream, cashew cream, or any plant-based cream alternative. Coconut cream also adds a subtle sweetness that pairs nicely with the spices.
What can I serve with this curry?

This curry is fantastic served over basmati rice, alongside naan or other flatbreads. For a lighter side, a cucumber raita or simple green salad adds delightful freshness that balances the rich flavors.
Can I prepare this dish ahead of time?

Yes, in fact, prepping this curry a day ahead enhances the depth of flavor as the spices meld overnight. Just store it covered in the fridge and gently reheat before serving.
How spicy is this recipe?

This recipe has a mild to moderate heat level thanks to the red pepper flakes. You can easily adjust the spice by adding more or less red pepper flakes or including fresh chilies to suit your taste.

Final Thoughts

Personally, Creamy Rajma (Kidney Bean Curry) with Tomato and Spices Recipe is one of those dishes that feels like a warm hug after a long day. It’s rich, comforting, and surprisingly simple to make, which makes it a staple in my kitchen. I hope you’ll enjoy making and sharing this recipe as much as I do — once you get the hang of balancing the spices and cream, it becomes your go-to for satisfying, wholesome meals.