This is my go-to Vegan Rajma when I want something cozy and really satisfying without spending ages in the kitchen. It’s ridiculously easy and so good.
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Ingredients for Vegan Rajma:
- Onions
- Ginger
- Garlic
- Kidney Beans
- Tomato Paste
- Turmeric
- Coriander
- Cumin
- Garam Masala
How can I make this dish even cheaper?
Buy dried beans in bulk if you can! It really makes a difference. Ask around, maybe some friends, family or neighbours want to order some too. You can split the delivery costs in case you need to order online. You can also check out some Ethnic stores in your area.
Always compare the price per kilo (or pound), not just the total price. A bigger package might look more expensive at first, but it can work out much cheaper per serving.
Use what you already have! If I mention kale but you can’t find it cheaply, don’t go out of your way to buy it. Use whatever you have in your fridge or freezer instead, spinach, for example, works really well here, as do plenty of other vegetables.
Buy frozen vegetables in bigger bags. They keep for ages, are often cheaper than fresh vegetables, and are just as nutritious. They’re also incredibly handy to have around for quick meals like this one.
Jump to RecipeFrequently Asked Questions
What could I serve with this Vegan Rajma?
I personally love eating most Indian stews and curries with some fluffy Basmati rice and Naan or other flatbreads like Roti. This Vegan Rajma is no exception! I shared my delicious, soft Naan recipe here, in case you would like to give it a go and serve it along this Vegan Rajma. It’s super simple and delicious! Other than that you can always boost your nutritional score by adding steamed vegetables like broccoli or something fresh like spicy radish
How much protein is in this dish?
This Vegan Rajma is intended for two people and would make big portions, each containing around 30 grams of protein. If you want to add even more, feel free to add some tofu, tempeh, edamame, nuts or black beans! Also you can always eat it with whole grain rice or flatbread made with whole grain flour if you wanna go the extra mile on your protein intake.
How can I make this Vegan Rajma even creamier?
I would recommend either adding some blended cashews or cashew butter to the Vegan Rajma, or use some of your favourite vegan cream! Another easy option is to finish the Vegan Rajma with a teaspoon of vegan butter. If you have a blender, you can also blend some of the kidney beans and stir them back in for a naturally creamy texture. And if you don’t have one, just mash some of the beans with a fork instead!
What could I substitute for the kidney beans?
You can use pretty much any other bean instead of kidney beans, my favourite would probably be black beans since they hold their shape really well! If you decide to add chickpeas instead, I’m sure it’ll taste great as well, although for transparency I have to say that I haven’t tried it yet. Green beans would also work really well, although they’re not as high in protein, so I’d recommend adding another protein source from the options listed above.
Is this a meal-prep friendly recipe and how do I store it?
This Vegan Rajma is super meal-prep friendly! It comes together in under 30 minutes and tastes even better after it has had some time to rest. It also reheats really well. It’ll keep in the fridge for a few days and is also incredibly freezer-friendly, honestly, it’s one of my favourite things to have stashed away for busy days when you’re hungry and don’t have the energy or time to cook.
You can also easily make it feel a little more special when you’re reheating it. Add a spoon of soy yogurt, some fresh or frozen herbs, or a squeeze of lemon if you like a bit of freshness.
When reheating, simply add a splash of water and stir until it reaches your preferred consistency again. Store leftovers in an airtight container in the fridge, or use a freezer-safe container if you’re freezing it. It will stay edible for up to 3 months in the freezer, even though I don’t think you would be able to resist eating it over and over again until you cooked a new batch, that’s how cozy and comforting I find it!
Vegan Rajma – Best & Easy Indian Kidney Bean Stew
Ingredients
- 2 Onions
- 6-7 Garlic Cloves
- 1 inch Ginger
- 2 cans Kidney Beans
- 100 grams Tomato Paste
- 1 tsp Turmeric
- 1 tsp Coriander
- 1 tsp Cumin
- 1 tsp Garam Masala
- 1 cup Kale or Frozen Spinach
Instructions
- Chop the onions extra finely, and press the garlic and grate or finely chop the ginger.
- Sauté the onions in some vegan butter or neutral oil for about 5 minutes, until they are nicely browned and fragrant. Then add the ginger and garlic.
- After 3 minutes, add all the spices to the pot, along with a generous amount of salt. Once you start to smell the spices, add the tomato paste and stir everything together until you have a fragrant, thick paste.
- When the bottom of the pot starts to become sticky, add the kidney beans and deglaze the pot with a cup of water. Let the stew cook over medium heat for about 10–15 minutes. If you’re adding frozen spinach or sliced kale, add it at this stage so it has time to soften.
- The stew gets even better if you let it rest for a little while once it’s done cooking, but it can also be enjoyed right away. Serve with rice, flatbread, or both. Enjoy!
Did you make this recipe?
Please let me know how this Vegan Rajma turned out for you, I’m super curious! You can leave a comment below, I really appreciate you taking the time and helping others feel more confident int trying this recipe or help me improve this recipe or instructions, if there are any uncertainties! You can also tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see your creation, which is always super fun to me!
If you enjoyed this Indian Vegan Rajma, you might also like this Creamy Red Lentil Dahl!