Lean Rajma (Kidney Bean Curry)

Name: 番茄红腰豆咖喱（Rajma）
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Yield: 1 serving
Cuisine: indian
Ingredients: 180 g red kidney beans (canned, drained & rinsed); 55 g onion (finely chopped); 70 g tomato (diced); 15 g tomato purée (1 tbsp); 8 g garlic (minced); 6 g ginger (minced); 4 g curry powder (1 tsp); 1 g cumin (¼ tsp); 1 g chili powder (¼ tsp); 5 g cooking oil (1 tsp); pinch of salt

A leaner take on the North Indian home favourite: canned kidney beans go straight in for a double hit of protein and fibre, an oil-light onion-tomato base does the work, and mashing a few beans thickens it naturally — no cream at all.

356 kcal19g ProteinOne pan

356 kcal↓ saves ~ 115 kcal

Traditional rajma finished with cream and butter≈470 kcal

MakanFit356 kcal

P 19gC 59gF 7gFib 18g