Rajma Curry With Zucchini And Basmati Rice (G-F)

Pepper Leaf Verified independent store

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Ingredients for One Person 200g Red Kidney Beans 100mL Coconut Milk 8g Ginger 8g Coriander 1 tbsp Mix Masala 1 Garlic 1 cup Basmati Rice 1 tsp Cumin Seeds 1 tbsp Salt & Pepper* Bro wn Onion Tomatoes Lemon Zucchini *Pantry items not included in your Pepper Leaf box. Ingredients for Two People 400g Red Kidney Beans 200mL Coconut Milk 15g Ginger 15g Coriander 2 Garlic 1 tbsp Mix Masala 1 cup Basmati Rice 1 tsp Cumin Seeds 1 tbsp Salt & Pepper* Brown Onion Tomatoes Lemon Zucchini *Pantry items not included in your Pepper Leaf box. Ingredients for Three People 600g Red Kidney Beans 300mL Coconut Milk 23g Ginger 23g Coriander 3 Garlic 2 tbsp Mix Masala 2 cup Basmati Rice 2 tsp Cumin Seeds 2 tbsp Salt & Pepper* Brown Onion Tomatoes Lemon Zucchini *Pantry items not included in your Pepper Leaf box. Ingredients for Four People 800g Red Kidney Beans 400mL Coconut Milk 30g Ginger 30g Coriander 4 Garlic 2 tbsp Mix Masala 2 cup Basmati Rice 2 tsp Cumin Seeds 2 tbsp Salt & Pepper* Brown Onion Tomatoes Lemon Zucchini *Pantry items not included in your Pepper Leaf box. Ingredients for Six People 1200g Red Kidney Beans 600mL Coconut Milk 45g Ginger 45g Coriander 6 Garlic 3 tbsp Mix Masala 3 cup Basmati Rice 3 tsp Cumin Seeds 3 tbsp Salt & Pepper* Brown Onion Tomatoes Lemon Zucchini *Pantry items not included in your Pepper Leaf box. Prep: - drain and rinse red kidney beans. - peel and finely chop onion. - peel and mince garlic and ginger. - wash and chop coriander. - wash, chop and blend tomato in a food processor. - wash and chop zucchini. - cut lemon into wedges. Method: Use ratio of 1.5 cups salted water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight-fitting lid, turn heat to the lowest setting and cook for 13 minutes. Stand covered for 5 minutes, fluff up with a fork. Meanwhile, heat oil (1 tbsp/person) in a medium skillet or saucepan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant. Add chopped onion and sauté for 4–5 minutes until soft and golden. Stir in tomato paste and cook for 1 minute. Stir in the minced ginger and garlic, cooking for 1 minute until aromatic. Mix in masala mixture, salt and pepper. Cook for 1 minute to bloom the spices. Stir in zucchini, drained kidney beans, and coconut milk. Bring to a gentle simmer, then reduce heat and cook for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and the zucchini is tender but not mushy. Add a splash more water if it gets too thick. Serve the curry over the basmati rice, garnished with chopped coriander and lemon wedges on side. Show more