Try this hearty Rajma Curry recipe, packed with kidney beans, vibrant spinach, and served alongside fluffy rice and zesty zucchini. A blend of tomatoes, onions, and spices creates a rich and flavorful curry base, simmered to perfection. With simple instructions and wholesome ingredients, it's a satisfying meal for any day of the week.

Instructions:
Soak rice for as long as you can
Wash thoroughly and put on to boil
Blend tomatoes, onion, garlic, ginger, ½ can of coconut milk, coriander powder, garam masala, cumin, turmeric, pepper and salt
Heat olive oil in a pan or pot and add cumin seeds
After 1 minute, add puree and bay leaf
Bring to the boil and let simmer for 10-15 mins
Add drained kidney beans and rest of the coconut milk, bit of water if necessary
Bring to the boil and let simmer for another 10 mins
Add washed spinach and let wilt
Mandoline zucchini and dress with salt and lemon juice
Time to serve!

Ingredients:
Zucchinis
Spinach
4-5 Tomatoes
Onion
5 Garlic cloves
Ginger
Fresh coriander
Lemon
2 cans of kidney beans
1 can of coconut milk
1 tsp cumin seeds
Bay leaf
1 tsp coriander
1 tsp curry powder or garam masala
1 tsp cumin
½ tsp turmeric
1 tsp pepper
2 tsp salt
Rice
Olive oil