RED KIDNEY BEAN AND SWEETCORN CURRY

Red Kidney Bean and Sweetcorn Curry is a delicious curry from the East African region. This hearty recipe is warming yet nutritional.

This curry goes wonderfully with soft and fully Garlic and Coriander Naans if you feel like indulging a little! See the video below for step by step instructions.

Red kidney bean and sweetcorn curry served with garlic naan and cucumber salad.



RED KIDNEY BEAN AND SWEETCORN CURRY | JINAJALA KASOLI NU SAAK


In particular, Indians living in Uganda and Kenya used to make this dish a lot and now make it here in the UK too.

In Swahili or Kiswahili red kidney beans are known as 'JINJALA' and sweetcorn as 'Kasoli' thus this curry also called 'Jinajala ane Kasoli Nu Saak' in many households.

We can't get enough of our Kasoli & Jugu Nu Saak (sweetcorn and peanut curry)

This Red Kidney Bean and Sweetcorn recipe is:


✓ Vegan and gluten free

✓ High in protein

✓ Easy to make ahead

✓ Easily made using tinned ingredients and pantry staples

✓ Can be served with rice, quinoa or chappatis


Is this recipe similar to Rajma Masala?


No, the two recipes are quite different in taste to each other. Punjabi Rajma Masala has a stronger flavour and also uses onions.

This curry is milder due to the addition of sweetcorn and peanut powder.

Also, you get a slightly tangy taste with the lemon juice and that is what makes this curry Gujarati flavoured rather than North Indian.

Recipe for Kidney Bean and Sweetcorn curry:


● Red Kidney Beans

● Sweetcorn

● Garlic, ginger and green chilli paste

● Peanut Powder - grind peanuts into a fine powder. They add flavour and thicken the sauce.

● Tomatoes - pureed tomatoes or passata works best

● Curry leaves

● Lemon Juice

● Mustard and Cumin Seeds,

● Dry red chilli, fenugreek seeds, cloves, cinnamon

● Oil

● Red chilli powder, turmeric powder, garam masala and ground cumin & coriander

● Lemon juice

● Freshly chopped coriander - optional


How to pressure cook Red Kidney Beans / Instant Pot Red Kidney Beans


Red Kidney Beans require a bit of time to cook if using fresh. Firstly, soak the red kidney beans in water - warm or cold is fine. Do this ideally overnight.

Pressure cook: you need about 7/8 whistles on a low heat

Instant Pot: soaked red kidney beans - 40 min

Tip: 


Give yourself extra time to pressure cook. Sometimes, depending on the batch, the red kidney beans take longer than they previously have.

If you pressure cook well in advance, you will have time to pressure cook again if needed before using in your recipe

You can freeze pressure-cooked red kidney beans for another recipe.

How to store:


If using tinned ingredients, do not freeze.

The curry will stay fresh for up to 5 days in the fridge.

What to serve with curry?

This delicious and creamy curry makes a lovely pair with Green Peas and Mint Pulao Rice, Nepali Cucumber Salad and Naan, roti or paratha.

For a typical Indian meal serve with raita, papad and pickle.

How to make Gujarati Red Kidney Bean and Sweetcorn Curry 




More bean recipes

1. Sprouted Moong Bean & Amaranth Daal 

2. Black Eye Beans Salad

3. Sprouted Bean Paratha

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red kidney bean, sweetcorn, curry
Mains
East African, Indian
Yield: 4 SERVING
Author:

RED KIDNEY BEAN & SWEETCORN CURRY

RED KIDNEY BEAN & SWEETCORN CURRY

This Red kidney bean and Sweetcorn curry is packed with flavours, beautifully rich and the delicious combination of warmth and spice makes it the perfect hearty meal.
Prep time: 5 MCook time: 15 MTotal time: 20 M

Ingredients:

  • 250g boiled red kidney beans
  • 150g frozen sweetcorn
  • 1/2 tsp.  cumin and mustard seeds
  • 1/2 tsp.  fenugreek seeds
  • 1tsp.  whole spices (cloves and cassia bark cinnamon)
  • 3 TBSP oil
  • 3 TBSP tomato puree
  • 1 TBSP minced garlic, ginger and green chillies
  • 1 tsp. red chilli powder
  • 1 tsp.  turmeric powder
  • 1 tsp.  ground coriander & cumin
  • 1/2 tsp.  garam masala
  • 1 sprig curry leaves (fresh or frozen)
  • 2  dried red chillies
  • 2 TBSP ground peanuts
  • 1 tsp. lemon juice
  • 1 TBSP finely chopped coriander

Instructions:

How to cook RED KIDNEY BEAN & SWEETCORN CURRY

  1. METHOD:
  2. First, heat oil in a heavy bottom pan or Kadai.
  3. Add mustard and cumin seeds. 
  4. Once they crackle add cloves, cinnamon and, dried red chillies and fenugreek seeds.
  5. After a few seconds, add tomato puree along with crushed ginger, garlic and green chillies and curry leaves.
  6. Keep the heat low and let the tomato mixture cook for a couple of minutes.
  7. Add chilli, turmeric, coriander, pinch garam masala and cumin powder and cook the mixture until oil separates from the masala.
  8. Now add red kidney beans and sweet corn, gently mix the mixture for a minute or so.
  9. Add about 250ml water along with ground peanuts and salt.
  10. Cover the pan with the lid and let the curry cook for 7-8 minutes on medium heat.
  11. The consistency of the gravy should be semi-thick, add remaining garam masala and lemon juice.
  12. Mix it well and serve in a serving dish.
  13. Sprinkle finely chopped coriander and serve hot with roti or naan.

Notes:

You may skip adding garam masala in the end.
Calories
710.68
Fat (grams)
66.52
Sat. Fat (grams)
4.65
Carbs (grams)
26.62
Fiber (grams)
6.22
Net carbs
20.40
Sugar (grams)
4.51
Protein (grams)
8.06
Sodium (milligrams)
33.89
Cholesterol (grams)
0.26
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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14 comments

  1. Rajma is made for uncountable number of times but had no idea it can be clubbed with sweetcorn too. A nice treat indeed.

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  2. This is a delicious and protein rich curry that will love to try this yum curry with roti or fulkas.

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  3. Jagruti, Loved reading about the Kenyan influence for this shaak. I liked the addition of peanut powder in this recipe. It must add a layer of flavor plus texture to the dish. I will try this recipe.

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    Replies
    1. Thank you Sandhya. Hope you guys enjoy it.

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  4. Rajma is our favourite and made on weekly basis. Adding sweetcorn to it is a wonderful idea and a must try.

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  5. Such an interesting combination of ingredients to make this delicious kidney bean currry. Adding ground peanuts sounds yummy - will have to try this dish for the family some time.

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  6. Such a wonderful way to cook rajma with corn. I never knew you could add peanut powder , it must have given a nice crunch to the dish.

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  7. The combo of corn and rajma sounds interesting! Perfect for rice and naan. Looks really yummy!

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  8. Interesting combination here of rajma with sweet corn. I would love to have it with hot plain parathas.

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  9. That is an interesting combination, though have mixed them i salads, never thought of a curry! love the splash of color the curry has!!! Yumm!

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  10. Loved the combination of kidney beans and sweetcorn...Gorgeous clicks too!! Goes perfectly with rice or roti...Yummy share 😋

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  11. sweetcorn and rajma in a curry, sounds a lovely combo :) The pic itself is so drool worthy, I can pick some naan and this big curry bowl to finish up ;)

    ReplyDelete

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