Name: Kidney Bean Curry (Rajma Chawal) with Rice & Mango-Cucumber Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 1 small bunch cilantro; 1 ½ English cucumbers; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 (398 ml) cans kidney beans; 1 ½ limes; 3 mangoes; 1 cup plain Greek yogurt; 6 tomatoes; 1 ½ medium yellow onions; black pepper; cayenne pepper; extra virgin olive oil; garam masala; salt; turmeric, ground

Kidney Bean Curry (Rajma Chawal) with Rice & Mango-Cucumber SaladKidney Bean Curry (Rajma Chawal) with Rice & Mango-Cucumber Salad — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

1 small bunch cilantro

1 ½ English cucumbers

6 cloves garlic

3 (2 ½ cm) pieces ginger root

3 (398 ml) cans kidney beans

1 ½ limes

3 mangoes

1 cup plain Greek yogurt

6 tomatoes

1 ½ medium yellow onions

black pepper

cayenne pepper

extra virgin olive oil

garam masala

salt

turmeric, ground

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, peel and mince ginger and garlic. Place both in a large bowl.

Medium dice tomatoes. Add to the bowl with the ginger and garlic and set aside.

Peel, halve, and small dice onions.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and cook, stirring occasionally, until beginning to soften, about 4 minutes.

When the onion is soft, add ginger, garlic, tomatoes, and spices to the pot. Cook, stirring occasionally, until tomato is soft, about 6 minutes. (Reserve bowl for the next step.)

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves. Place in the reserved bowl (setting aside a small handful for serving).

Juice limes into the bowl with the cilantro. Add oil, salt, and pepper; stir to combine the dressing and set aside.

Drain and rinse beans in a colander. When the tomato is soft, add beans and water to the pot; stir to combine the curry and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer, stirring occasionally, until curry has thickened, 5-7 minutes.

Meanwhile, peel mangoes and slice flesh away from the pits, starting with the flat sides; medium dice. Add to the bowl with the dressing.

Trim and medium dice the cucumbers. Add to the bowl, stir to combine the salad, and set aside.

When the curry is done, remove from heat. Add yogurt and stir to combine.

To serve, divide rice, curry, and salad between plates or bowls; top curry with reserved cilantro. Enjoy!

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