Name: Creamy Kidney Bean Curry (Rajma) 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; 1 lemon (for juice); Fresh cilantro for garnish; 2 tablespoons olive oil; 2 cans kidney beans (15 oz/240 g net each) or 3 cups cooked kidney beans; 2 cups tomato puree; 1 cup vegetable broth; ½ cup heavy cream or non-dairy cream

If you’re craving something hearty, comforting, and packed with flavor, this Creamy Kidney Bean Curry (Rajma) recipe is about to become your new go-to. I still remember the first time I whipped up this dish—it’s like a warm hug on a plate, with the rich creaminess balancing the earthiness of the kidney beans perfectly. Whether you’re cooking for a cozy night in or meal prepping for the week ahead, this recipe delivers all the comforts of home cooking without any fuss.

What makes this Creamy Kidney Bean Curry (Rajma) recipe stand out is its blend of spices that sing together so beautifully, plus that wonderful creamy texture that takes the dish to the next level. It’s incredibly forgiving, too—you can easily tweak the heat and creaminess to your liking. Trust me, once you get this down, you’ll want to make it over and over again!

Ingredients You’ll Need

I love how these ingredients work together to create a curry that’s both flavorful and comforting without being complicated. Here’s what you’ll want to have on hand before you start—most of which you might already keep in your pantry and fridge. Pro tip: If you use canned beans, rinse them well to reduce saltiness and get a cleaner taste.

Olive oil: A good-quality olive oil adds richness to the base and helps toast the spices evenly.
Onion: Chopped onions bring sweetness and depth when sautéed until soft and golden.
Garlic: Grated garlic infuses the curry with a gentle pungency that works wonders.
Ginger: Fresh grated ginger gives that signature fresh zing that balances the earthiness.
Coriander ground: A key spice, adding a fragrant, citrus-like brightness to the dish.
Cumin ground: Essential for that warm, slightly smoky undertone.
Turmeric: Offers color and a subtle, earthy bitterness that rounds out the spice mix.
Red pepper flakes: For a gentle kick of heat—adjust based on your tolerance!
Kidney beans: Either canned or cooked from dry works well; they’re the star protein here.
Tomato puree: This forms the tangy, savory base of the curry sauce.
Vegetable broth: Adds moisture and depth without overpowering the spices.
Heavy cream or non-dairy cream: The secret to that silky, dreamy curry texture.
Garam masala: A fragrant mix added at the end to heighten the warmth and spice complexity.
Lemon: Fresh lemon juice brightens and balances all those rich flavors.
Fresh cilantro: Adds a fresh herbal lift as garnish.
Salt and black pepper: To season perfectly; taste as you go!

Variations

I often tweak the Creamy Kidney Bean Curry (Rajma) recipe depending on the mood and pantry. Feel free to adjust the richness, spice level, or even sneak in some veggies. This dish really makes it easy to get creative or keep it simple—and I encourage you to do the same!

Make it vegan: Swap the heavy cream for coconut cream or cashew cream—I’ve done this plenty of times and it’s delicious!
Add vegetables: Try tossing in spinach, bell peppers, or even diced carrots for extra nutrition and color.
Spice it up: If you love heat like I do, sprinkle in more red chili flakes or a fresh green chili.
Mild version: Cut down on the red pepper flakes and hold back on the garam masala for a gentler flavor that kids will enjoy.

How to Make Creamy Kidney Bean Curry (Rajma) Recipe

Step 1: Sauté the aromatics till golden and fragrant

Start by heating the olive oil in a large pan over medium heat. Toss in the chopped onions and let them cook slowly until they soften and turn golden—this usually takes about 8-10 minutes. Then add the grated garlic and ginger, stirring for another minute or so until you start to smell that amazing fragrance. This step builds the foundation of your curry, so don’t rush it!

Step 2: Toast the spices

Once your aromatics are ready, sprinkle in the coriander, cumin, turmeric, and red pepper flakes. Stir constantly for about 30 seconds to a minute so the spices release their oils—but be careful not to burn them! This toasting step adds incredible depth to the flavor.

Step 3: Add kidney beans and tomato puree

Now, stir in your rinsed kidney beans and pour in the tomato puree. Mix everything gently to combine, letting the beans soak up those lovely spices. This is where the curry starts to come together!

Step 4: Simmer with broth and cream for perfect creaminess

Add the vegetable broth and give it a good stir. Let the curry gently simmer on low heat for about 20 minutes, uncovered, so the sauce thickens and flavors meld beautifully. Then pour in the heavy cream (or your choice of cream) and stir it through—watch how the sauce becomes rich and silky in seconds.

Step 5: Finish with lemon, garam masala, and seasoning

Take the curry off the heat and stir in the garam masala along with fresh lemon juice. Taste and add salt and pepper as needed—you want everything bright and balanced with just the right amount of warmth. This finishing touch really lifts the dish!

How to Serve Creamy Kidney Bean Curry (Rajma) Recipe

A deep white bowl filled with thick orange curry sauce with small chunks, topped with streaks of white cream swirled through the middle. On the left edge of the curry, there is a pile of fresh green cilantro leaves, thin slices of bright pink pickled onions, a dried dark red chili, and a small wedge of yellow lemon partially tucked under some torn pieces of flatbread with a light browned texture and bits of green herbs inside. A gold spoon rests inside the curry on the right side, partially submerged. The bowl sits on a dark wooden tray, with a whole bright red tomato, a small white bowl of chopped cucumbers, and two whole yellow lemons nearby, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle fresh cilantro on top because it adds a pop of color and freshness that cuts through the creaminess beautifully. Sometimes, I like a dollop of yogurt or a few thinly sliced green chilies if I’m craving extra heat. It’s the little touches that make the dish feel special.

Side Dishes

This curry pairs wonderfully with fluffy basmati rice or soft naan to soak up all that luscious sauce. On lazy weekends, I’ve also enjoyed it alongside simple cucumber raita to cool down the spice and add a refreshing crunch. You really can’t go wrong with the classics here!

Creative Ways to Present

For special occasions, I’ve presented this Creamy Kidney Bean Curry (Rajma) in small individual ramekins with a sprinkle of toasted cumin seeds and a lemon wedge on the side. Another fun idea is a layered bowl with rice, curry, and a scattering of fresh herbs and crushed papad for texture. It’s always a hit when guests can customize their own bowls!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge, and the flavors only improve after a day or two. Just let the curry cool a bit before sealing it so condensation doesn’t make things watery. It’s perfect for easy lunches or quick dinners during busy weeks.

Freezing

This curry freezes like a dream! Freeze in portion-sized containers and thaw overnight in the fridge before reheating. I recommend stirring in a splash of water or broth when reheating, if the sauce seems too thick or has separated slightly.

Reheating

To reheat, gently warm on the stove over low heat or microwave in short bursts, stirring in between so the curry heats evenly without drying out. Adding a little cream or broth while reheating revives the silky texture, making it taste just as good as freshly made.

FAQs

Can I use dried kidney beans instead of canned?

Absolutely! If you use dried beans, soak them overnight and cook them until tender before adding to the curry. Using pre-cooked beans helps ensure the curry doesn’t become too mushy and allows you to control the texture.
What can I substitute for heavy cream if I want a dairy-free version?

Coconut cream or cashew cream are great dairy-free substitutes that provide similar richness and creaminess without overpowering the curry’s flavor.
How spicy is this curry?

The heat level is moderate thanks to the red pepper flakes—you can easily adjust this up or down to suit your taste by adding more or less chili.
Can I prepare this curry in a slow cooker?

Yes! Brown the aromatics and toast the spices on the stove first, then transfer everything to a slow cooker. Cook on low for 6-8 hours, adding cream in the last 15 minutes of cooking for best results.
Is this recipe suitable for meal prep?

Definitely! Creamy Kidney Bean Curry (Rajma) tastes even better the next day, making it ideal for batch cooking and meals throughout the week.

Final Thoughts

This Creamy Kidney Bean Curry (Rajma) recipe has become one of those dishes I always turn to when I want something filling, tasty, and easy to pull together. It’s like comfort food with a bit of a spice kick that leaves you feeling satisfied and cozy. I really hope you give it a try and love it as much as I do—it’s such a joy to make and share. Trust me, once you’ve got the hang of this recipe, it’ll become a staple in your kitchen too!