Red Kidney Bean And Sweetcorn Curry

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) Can’t have peanuts? Try this Instant Pot Corn on the cob curry with coconut

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 – cooked ( I always cook raw soaked kidney beans first in my Instant Pot) ● Sweetcorn – fresh or frozen ● 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 (raw). Firstly, soak the red kidney beans in water – warm or cold is fine. Do this ideally overnight. Instant Pot: soaked red kidney beans – 40 min Pressure cook: you need about 7/8 whistles on a low heat.

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 this curry. 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, Kachumber Salad and Naan, round and soft Gujarati rotlis or paratha. For a typical Indian meal serve with raita, papad and pickle.

How to make Gujarati Red Kidney Bean and Sweetcorn Curry

For this method you will need cooked(boiled) red kidney beans.

Black Eye Beans Salad Discard the soaked water from the red kidney beans and wash them once again in under clean running water. Arrange the Instant pot liner in the pot and select saute mode. Heat oil, then add mustard and cumin seeds. Once they splutter add whole spices. Now add tomato puree along with minced garlic, ginger,green chillies and curry leaves (optional) Cook this tomato mixture a couple of minutes, then add all the masala (spices powders), saute until the oil is visible on the surface of the masala. (This steps shows that all the tomato mixture has cooked perfectly) Add red kidney beans and sweet corn (fresh or frozen), mix well. Tip in ground pea nuts,salt and water. Cancel the saute mode. Close the pot with lid and Pressure cook HIGH on 30 minutes. Once done 10 minutes NPR then release pressure manually. If the curry is quite runny, saute for 5 minutes. Add lemon juice and garnish it with cilantro leaves.