Ingredients
Serves: 6
- 2 large potatoes cut into small cubes
- 2 large carrots cut into small cubes
- 50g frozen corn
- 50g frozen peas
- 1 large onion finely sliced
- 400g chopped tomatoes
- 75ml (5 tablespoons) water, or as needed
- 400g rajma, soaked overnight and boiled. If using tinned rajma, rinsed and drained
- 400 gm kabuli chane, soaked overnight and boiled, or 1 tin, rinsed and drained
- 1 (400g) tin coconut milk
- 2 tablespoons olive oil
- ½ teaspoon turmeric powder
- ½ teaspoon chilli powder (depending on taste)
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 1 teaspoon mustard seeds
- salt to taste
Directions
Prep:12min ›
Cook:25min ›
Ready in:37min
- Bring a large pot of lightly salted water to a boil. Add the carrots and potato; cook for 5 to 6 minutes or until edible but not mushy. Add the peas and corn to the boiling water in the final minute. Drain.
- While the vegetables are boiling, heat the oil in a large frying pan over medium heat. Add the onions; cook and stir until the onions have become translucent. Add the tomatoes to the onions and the water. Season with turmeric, chilli powder, cumin, coriander powder, mustard seeds and salt. Taste and adjust seasoning as desired, especially the salt.
- Mix in the vegetables and increase the heat to high. Cook for 5 to 7 minutes, stirring constantly. Reduce heat to medium and simmer for 7 minutes. Stir in the coconut milk and cook for 3 minutes ensuring the milk doesn’t curdle.
- Add the spices and stir well, making sure it is to your taste (this is especially important regarding the salt).
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Reviews and Ratings
Global ratings:
(22)
Reviews in English (24)
Spices should be fried in the pan before adding tomatoes & water. This releases the flavours. Doing so made a nice curry, similar to a makhani curry (traditionally mild) but lighter. - 22 Mar 2011 (Review from Allrecipes AU | NZ)
This was an easy and delicious meal that the meateaters in my family enjoyed as well. As the recipe said the chilli powder was to taste I doubled it. The only reason it gets a 4 is because a full can of coconut milk made it a little sloppier than I would have liked but that's just personal taste, I'll just reduce it slightly next time. I served this with basmati rice and Naan using a recipe from this site. Many Thanks. - 22 Jul 2007 (Review from Allrecipes US | Canada)
Definitely double the spices to get the best flavor, also if you use an entire can of coconut milk, just let it simmer longer to thicken it to the right consistantcy. - 12 Dec 2010 (Review from Allrecipes US | Canada)
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