When you want a curry in a hurry…Rajma is my go-to!


Serves 2 people

Cost per portion £0.85


1 onion

400g (standard tin) of kidney beans

150ml full fat greek yoghurt

Pinch of salt

1 tsp of gram flour

1/2 tsp cumin seeds

1 tsp garam masala

1 tsp chili powder

3 to 4 halved cherry tomatoes

3 garlic cloves

1 inch fresh ginger


Like any good curry, the first place to start is with onions; chop finely and let them sweat in a tablespoon of oil for at least 5-10 mins over a medium heat. They need to be completely soft and caramelised! Add your finely diced garlic and onions and cook for a further 4 mins

Whilst the garlic/ ginger is cooking, in separate a bowl/ cup mix together your yoghurt and gram flour. Ever made a curry, added yoghurt and it splits? Gram flour stabilises the yoghurt so this wont happen 🙂

Add the cumin seeds to the pan and cook for a minute before adding the other spices, then cook for a further 2-3 mins. If it looks like it is starting to burn, add a drop of water. Finally add your halved tomatoes and turn down the heat slightly. Add the yoghurt mix, let it get to temperature and then chuck in the drained kidney beans. That’s it! 15 mins and you’re done!



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