Indian feast: rajma, coconut vegetable curry and garlic naan

Indian feast: rajma, coconut vegetable curry and garlic naan

Kenko Kitchen
30 mins
Cooking time
60 mins
Elisa Watson

Last year I was lucky enough to go to South America. Though this recipe is not South American, it evolved from that trip. One night while sitting in the apartment deciding where to go for dinner, we got a knock on the door. An Indian man, with whom my dad was working, brought us an array of curries his wife had made. The first thing that captivated me was the amazing smell – it filled the apartment instantly. Next was the taste. Oh boy, I can’t even express how wonderful those curries tasted. Every single tastebud came alive. There was a brilliant balance of flavours and tastes I had never experienced before. Being the food-obsessed person I am, I could not leave without getting the recipes, and the lady was kind enough to pass on her secret recipes. So I present to you part of that Indian feast: a delicious rajma, my favourite curry from that night and also a recipe for vegan naan bread which, hands down, is one of my ultimate gluten-free staples. My mind still explodes at the simplicity and insane flavours of these dishes. Trust me, they will blow your regular Indian takeaway out of the park!



Quantity Ingredient
2 tablespoons plant-based oil
or 2 tablespoon coconut oil
2 teaspoons black cumin seeds
3-5 cloves
1 teaspoon cinnamon
1 tablespoon garlic and ginger paste
1 onion, thinly sliced
1 green chilli
1 teaspoon chilli powder
1/2 teaspoon turmeric
1 teaspoon chana masala
400g tinned diced tomatoes
400g tinned red kidney beans, drained and rinsed
or 200g tinned chickpeas, combined with 200 g tinned black beans, drained and rinsed

Garlic naan

Quantity Ingredient
1 tablespoon rice malt syrup
2 teaspoons dry yeast
125ml rice milk
or 125ml almond milk
1 tablespoon apple cider vinegar
130g white rice flour
125g brown rice flour
30g cornflour
30g potato starch
2 teaspoons guar gum
1 1/2 teaspoons sea salt
1/4 teaspoon baking powder
60ml coconut oil
2 flax eggs

Coconut vegetable curry

Quantity Ingredient
115g coconut powder
2 teaspoons poppy seeds
2 tablespoons coconut oil
1 onion, thinly sliced
1 teaspoon garlic and ginger paste
1/4 teaspoon turmeric
pinch salt
1/4 teaspoon chilli powder
60g green beans, chopped
1 carrot, diced
1 potato, diced
or 1 sweet potato, diced
1 head cauliflower, in small florets
50g english spinach, chopped
555g firm tofu, cubed
60g sultanas

To serve

Quantity Ingredient
mixed dried fruits
1 tablespoon coconut oil
coriander leaves, chopped
green chillies, sliced
brown rice, cooked
60ml coconut cream


  1. The first thing to cook is the rajma. Heat the oil in a medium saucepan over medium heat and fry the black cumin seeds, cloves, cinnamon and the garlic and ginger paste for 1–2 minutes or until fragrant. Once the seeds begin to crack, add the onion, green chilli, chilli powder, turmeric, salt and chana masala. Cook for 2 minutes or until the onion starts to become translucent.
  2. Add the tomatoes, kidney beans and 125 ml water and cook for 10 minutes. Test a bean to see if it’s done. Do not shake or stir the rajma mix. Cook for a further 5 minutes on low. Set aside.
  3. For the garlic naan, mix 125 ml water, the rice malt syrup and yeast and whisk until frothy. Set aside for 10–15 minutes. If the mixture does not froth up, discard it and start again.
  4. In a pitcher, mix the milk and apple cider vinegar together and set aside for 15 minutes to curdle.
  5. In a mixing bowl, combine the flours, potato starch, guar gum, salt and baking powder and mix together with a wooden spoon. Next add all the liquids and combine. The mixture should end up looking a bit like mashed potato. Cover the bowl with plastic wrap and place it in a warm place for around 20 minutes to rise.
  6. For the coconut vegetable curry, put the coconut powder and poppy seeds in a large saucepan and toss in the pan over medium heat until warm and light brown. Add 375 ml water and stir to make a paste. Then add the oil, onion, garlic and ginger paste, turmeric, salt and chilli powder and sauté for 5 minutes. Once the onion is translucent add all the chopped vegetables and the tofu. Simmer until the vegetables are tender and then add the sultanas. Keep warm over very low heat.
  7. Get the risen naan dough and divide it into 6 balls. Shape the balls into flat naan bread shapes (around 1 cm thick). Cook 1 or 2 at a time in a non-stick pan over medium heat. You can grease the pan with coconut oil if required.
  8. Fry the mixed dried fruit in the oil in a frying pan over medium heat for 5 minutes or until crisp. Serve the rajma and coconut curry with chopped coriander and green chillies sprinkled on top. Top the coconut curry with the chopped dried fruits and serve everything with some brown rice, coconut cream and the just-fried naan.
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