Creamy Rajma Masala

A black cast iron pot is filled with rajma masala topped with pickled red onions and chopped cilantro.

5 from 1 reviews

Creamy rajma masala, vegan kidney bean curry, is bursting with flavorful Indian spices for a comforting Punjabi-inspired plant-based casserole. 


Units Scale
  • 1 medium red onion, cut into quarters
  • 5 cloves of garlic, peeled
  • 1 fresh jalapeno pepper (remove the seeds if you don’t want it too spicy)
  • 1-inch piece of fresh ginger peeled
  • 2 pitted dates
  • 2 cans of diced tomatoes (15-ounce cans, see notes)
  • 1 teaspoon red chili powder
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 tsp. garam masala
  • 1 Tbsp. cumin seeds
  • 3 cans of red kidney beans (15-ounce cans) drained and rinsed
  • 1/2 cup plant milk (I used oat milk)



  1. Make the curry paste. Add the onion, garlic, ginger, jalapeno, and dates to a food processor or blender. Blend all the ingredients until smooth. Transfer to a small bowl and set aside.
  2. Blend the sauce. Rinse out your blender or food processor and add the tomatoes, chili powder, coriander, turmeric, and garam masala. Blend enough to break down the tomatoes.
  3. Preheat the oven. Preheat to 350 F. (180 C.).
  4. Toast cumin seeds. Add the cumin seeds to an oven-proof pot or Dutch oven. Toss the seeds for 1-2 minutes on medium heat until they release their aroma.
  5. Add the curry paste. Immediately add the curry paste (the onion mixture). Mix it with the seeds.
  6. Mix in the tomato mixture. Stir the tomato mixture with the curry paste and lower the heat to medium. Let the mixture simmer for about 5 minutes. Turn off the heat.
  7. Finish the casserole. Mix the kidney and plant milk with the rest of the ingredients. Use a wooden spoon to clear the bottom of the pot.
  8. Bake the casserole. Place the curry in the oven and bake, uncovered, for 30-40 minutes until it bubbles and the top is slightly browned. 



  • If you don’t have an oven-proof pot, transfer the curry to a baking dish before transferring it to the oven.
  • Substitute 1 teaspoon of ground cumin for the cumin seeds. Add them with the rest of the spices.
  • Dates can be substituted with 2 teaspoons of maple syrup or another sweetener.
  • If you use crushed tomatoes, you can skip blending them with the spices.
  • Store leftover curry in an airtight container in the refrigerator for 5 days or freeze for 3 months. 


Keywords: creamy rajma masala, vegan kidney bean curry, rajma chawal