Indian Rajma Chawal with Pickled Onion

Ingredients

• 1 tablespoon neutral oil
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 tomato, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1 can kidney beans, drained and rinsed
• 3/4 cup vegetable stock
• 2 cups cooked basmati rice
• 1/4 red onion, thinly sliced
• 1 tablespoon apple cider vinegar
• cilantro, to finish

Steps

1. Toss sliced red onion with vinegar and a pinch of salt. Set aside to lightly pickle.
2. Heat oil in a saucepan and cook chopped onion for 4 minutes. Add garlic, ginger, tomato, cumin, coriander, and garam masala.
3. Cook the tomato mixture for 3 minutes, then add beans and stock. Simmer for 12 minutes, mashing a few beans to thicken the gravy.
4. Taste and season with salt. Warm the rice if needed.
5. Spoon rajma over rice and finish with pickled onion and cilantro.

Allergen note: No major allergens in the base recipe.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.