This rich, creamy kidney bean curry, packed with layers of flavor from oil-bloomed spices and sauteed onion, can be enjoyed over rice with roti or naan for scooping. Add a dollop of tomato achaar or ...

Slow cookers not only save you time in the kitchen, they also save you money and energy. This vegan kidney bean curry takes only minutes to prepare while the slow cooker does the rest of the work. You ...

Look for curry leaves and garam masala in specialty shops or natural grocers. From “Complete Curry Cookbook,” by Byron Ayanoglu and Jennifer MacKenzie, serves 4-8. Ingredients 2 tablespoons vegetable ...

The rajma starts by heating a high-heat, neutral oil in a pan over medium-high heat, and tempering some spices. The onions go in next, along with a little turmeric, and when they've softened, ginger ...

A healthy and tasty dish that is easy to make. Rajma curry can be had with chappathi, naan, or roti. Cook the soaked rajma with adequate amount of salt. In a frying pan, cook hte fourth ingredient in ...

Walking the aisles at the grocery store, there are some pantry items that are exciting and trendy (chickpea pasta! banana flour!), and then there are products that are just…there. Canned and dried ...

It’s no secret that beans are an incredibly versatile and nutritious food. They are packed with protein, fibre, vitamins and minerals, making them a great addition to any meal. But what about Rajma?

Your quest for the perfect veggie burger is over. Agrawal's version, adapted from a recipe in Lukas Volger's cookbook, Veggie Burgers Every Which Way, is absolutely ...