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Rajma Curry With Zucchini And Basmati Rice

Rajma Curry With Zucchini And Basmati Rice

Ingredients for One

  1. 200 grams red kidney beans
  2. 1 brown onion
  3. 1 tomatoes
  4. 1 lemon
  5. 0.5 zucchini
  6. 5 grams ginger
  7. 1 garlic cloves
  8. 5 grams coriander
  9. 0.5 cup basmati rice
  10. 0.5 tsp cumin seeds
  11. 0.5 tbsp mix masala (curry powder, paprika and garam masala)
  12. 0.5 cup water (for curry) - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM
  14. cooking oil - PANTRY ITEM

Ingredients for Two

  1. 400 grams red kidney beans
  2. 1 brown onion
  3. 2 tomatoes
  4. 1 lemon
  5. 1 zucchini
  6. 10 grams ginger
  7. 2 garlic cloves
  8. 10 grams coriander
  9. 1 cup basmati rice
  10. 1 tsp cumin seeds
  11. 1 tbsp mix masala (curry powder, paprika and garam masala)
  12. 1 cup water (for curry) - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM
  14. cooking oil - PANTRY ITEM

Ingredients for Three

  1. 800 grams red kidney beans
  2. 1 brown onion
  3. 3 tomatoes
  4. 1 lemon
  5. 2 zucchini
  6. 20 grams ginger
  7. 4 garlic cloves
  8. 20 grams coriander
  9. 2 cup basmati rice
  10. 2 tsp cumin seeds
  11. 2 tbsp mix masala (curry powder, paprika and garam masala)
  12. 2 cup water (for curry) - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM
  14. cooking oil - PANTRY ITEM

Ingredients for Four

  1. 1200 grams red kidney beans
  2. 2 brown onion
  3. 4 tomatoes
  4. 2 lemon
  5. 3 zucchini
  6. 30 grams ginger
  7. 6 garlic cloves
  8. 30 grams coriander
  9. 3 cup basmati rice
  10. 3 tsp cumin seeds
  11. 3 tbsp mix masala (curry powder, paprika and garam masala)
  12. 3 cup water (for curry) - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM
  14. cooking oil - PANTRY ITEM

Prep:

  1. drain and rinse red kidney beans
  2. finely chop onion and tomatoes
  3. peel and mince garlic and ginger
  4. wash and chop coriander
  5. wash and chop zucchini
  6. cut lemon into wedges

Method:

  1. 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.
  2. Meanwhile, heat the cooking oil (1.5 tbsp/person) in a medium skillet or saucepan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
  3. Add the chopped onion and sauté for 4-5 minutes until soft and golden. Add the chopped tomato and cook for 3-4 minutes, stirring occasionally, until it forms a thick paste.
  4. 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.
  5. Stir in the diced zucchini, drained kidney beans, and water. 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.
  6. Serve the rajma curry with zucchini over the basmati rice, garnished with chopped coriander and lemon wedges on side.
  7. wash and chop parsley
  8. cut lemon into wedges
  9. preheat the oven to 200°C (180°C fan-forced)
  10. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  11. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  12. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  13. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  14. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  15. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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