Kidney Bean Curry (Rajma Chawal) with Rice & Mango-Cucumber Salad
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- 1 cupbasmati rice
- 1 small bunchcilantro
- 1English cucumber
- 4 clovesgarlic
- 2 (1 inch) piecesginger root
- 2 (15 oz) canskidney beans
- 1lime
- 2mangoes
- ⅔ cupplain Greek yogurt
- 4tomatoes
- 1 mediumyellow onion
- black pepper
- cayenne pepper
- extra virgin olive oil
- garam masala
- salt
- turmeric, ground
Cookware
- can opener
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- grater (optional)
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- nonstick skillet
- stirring spoon
- vegetable peeler
Per serving
- Calories
- 631
- Protein
- 23g
- Carbs
- 108g
- Fat
- 15g
- Fiber
- 14g
- Sodium
- 316mg
Method
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