Rajma with Brown Rice and Vegetables

Name: Rajma with Brown Rice and Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: indian
Ingredients: 480 g Kidney bean; 160 g Rice; 400 g Tomato; 2 tbsp Tomato paste; 1 pcs Onion; 2 clove Garlic; 10 g Ginger; 1 pcs Bell pepper; 1 pcs Carrot; 1 tbsp Rapeseed oil; 1 tsp Cumin; 1.5 tsp Coriander; 1 tsp Garam masala; 0.5 tsp Turmeric; 0.75 tsp Salt; 1 tbsp Lemon; 10 g Cilantro; 620 ml Water

kcal

Carbs: 139g
Protein: 29g
Fat: 10g

Per serving

Prep
15 min
Cook
35 min
Servings
2
Difficulty
Medium

Ingredients

480 gKidney bean
160 gRice
400 gTomato
2 tbspTomato paste
1 pcsOnion
2 cloveGarlic
10 gGinger
1 pcsBell pepper
1 pcsCarrot
1 tbspRapeseed oil
1 tspCumin
1.5 tspCoriander
1 tspGaram masala
0.5 tspTurmeric
0.75 tspSalt
1 tbspLemon
10 gCilantro
620 mlWater

Instructions

1
Cook the rice
- Rinse rice
- Bring to a boil with water
- Cook on low heat
- Rest covered
2
Chop vegetables
- Finely dice onion
- Grate garlic
- Grate ginger
- Dice bell pepper
- Finely dice carrot
3
Sauté the masala
- Heat oil
- Sauté onion
- Briefly sauté garlic and ginger
- Stir in spices
- Toast tomato paste briefly
4
Simmer the rajma
- Rinse kidney beans
- Add with tomatoes and water
- Stir in bell pepper and carrot
- Simmer gently
- Season with salt
5
Finish and serve
- Stir in lemon juice
- Sprinkle with cilantro
- Serve with rice