Back in January, I bought the Vegan Richa’s Indian Kitchen cookbook. I’ve made spiced roasted tofu and vegetables (p. 48)*, Dad’s favorite cauliflower potatoes (p.60) and easy curried green beans (p. 84). Tonight, I tried making rajma for the first time, otherwise known as kidney bean curry (p. 124).
Unfortunately, I was missing amchoor, dried fenugreek leaves and carom seeds. Several websites I found suggested that carom seeds can actually be substituted with thyme instead!
I used canned kidney beans and canned tomatoes, since I didn’t have time to soak beans and fresh tomatoes in the north are very expensive. The preparation was fairly straight forward and the final product was still tasty; J. was a bit fan and had a hearty serving. This was a success – simple and nutritious. I could easily make a big batch of this for my workweek.
I’ll have to retry this recipe with all the ingredients, just to see the difference.
*I made this recipe with cow’s milk yogurt as I didn’t have vegan options