Red Kidney Bean and Coconut Milk Curry, also known as maharage ya nazi, is a delicious recipe of East African and Indian cuisines. Buttery soft red kidney beans are simmered in a spiced tomato and coconut milk gravy.
Maharage ya Nazi, a rich and flavourful East African dish, is a red kidney bean coconut milk curry that combines tender beans with creamy coconut milk, aromatic spices, and tomatoes.
This comforting dish is popular in countries like Tanzania and Kenya, often served with rice, chapati , or ugali.
Kidney beans are also widely enjoyed in Indian cuisine, especially in rajma masala , red kidney bean and sweetcorn curry or corn and rajma pulao .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Red Kidney Beans (canned or dried) – known as maharage or maharagwe in Swahili. I cooked/boiled kidney beans in the Instant Pot at home.
- Coconut Milk – light or full fat both work.
- Onion, ginger and garlic finely chopped.
- Spice mix – red chilli powder, turmeric, ground cumin and coriander and curry powder
- Tomatoes – crushed or use passata.
- Oil
How to make Red Kidney Bean and Coconut Curry Step by Step and Recipe Pictures
To simplify there is cups and tablespoons measurements as well as a metric to this recipe.
Heat oil in a pan.
Saute roughly chopped onion for 3-4 minutes.
Add ginger-garlic paste or puree, mix and cook another minute or so.
Add thick tomato paste and mix.
Mix in the tomato puree and cook until little oil is visible to the surface.
Add spices powders and mix well and cook.
You may add a couple of spoons of water while cooking the masala.
Tip in the red kidney beans.
Mix and add water.
Cover and cook for 4-5 minutes.
Mix well.
Season with the salt and mix.
Pour coconut milk and stir.
bring it to a gentle boil and simmer.
Turn off the heat and mix.
Serve hot.
Serving Suggestions
Serve red kidney bean coconut curry as you would any curry.
It goes well with flatbreads like Gujarati rotli or plain paratha .
Rice such as plain basmati rice or jeera rice works too.
I like to complete the meal with either Indian onion salad or kachumber salad .
Storage
This curry will stay fresh in the fridge for up to 5 days.
If tinned red kidney beans are used then do not freeze.
However, if you have used dried red kidney beans then you can easily freeze in freezer-friendly Tupperware.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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RED KIDNEY BEAN AND COCONUT CURRY
Ingredients
- 2 cup red kidney beans
- 2 tablespoon oil
- 1 medium onion finely chopped
- 1 tablespoon ginger-garlic paste puree
- 1 teaspoon tomato paste thick
- ¼ cup tomato puree 60ml
- 1 teaspoon chilli powder red
- ½ teaspoon turmeric powder
- 1 teaspoon cumin ground
- 1 teaspoon coriander ground
- ½ teaspoon curry powder
- ½ cup coconut milk
- salt to taste
Instructions
- Heat oil in a heavy based pan.
- Add chopped onion and sauté until light brown.
- Add ginger garlic paste and fry the mixture further for a couple of minutes on medium heat.
- Tip in thick tomato paste and purée, mix well and cook 3-4 minutes or until oil separates from the mixture.
- Now add all the spices and cook the masala.
- Add 2 tbsp. water and cook another minute or so.
- Add kidney beans and 1/4 cup water.
- Mix well and cover the pan with the lid and cook for 4-5 minutes.
- Add salt and coconut milk.
- Bring it to boil and simmer 2 minutes.
- Turn off the heat.
- Garnish it with parsley/coriander and serve with rice or roti.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in March 2020.
RED KIDNEY BEAN AND COCONUT CURRY
Ingredients
- 2 cup red kidney beans
- 2 tablespoon oil
- 1 medium onion finely chopped
- 1 tablespoon ginger-garlic paste puree
- 1 teaspoon tomato paste thick
- ¼ cup tomato puree 60ml
- 1 teaspoon chilli powder red
- ½ teaspoon turmeric powder
- 1 teaspoon cumin ground
- 1 teaspoon coriander ground
- ½ teaspoon curry powder
- ½ cup coconut milk
- salt to taste
Instructions
- Heat oil in a heavy based pan.
- Add chopped onion and sauté until light brown.
- Add ginger garlic paste and fry the mixture further for a couple of minutes on medium heat.
- Tip in thick tomato paste and purée, mix well and cook 3-4 minutes or until oil separates from the mixture.
- Now add all the spices and cook the masala.
- Add 2 tbsp. water and cook another minute or so.
- Add kidney beans and 1/4 cup water.
- Mix well and cover the pan with the lid and cook for 4-5 minutes.
- Add salt and coconut milk.
- Bring it to boil and simmer 2 minutes.
- Turn off the heat.
- Garnish it with parsley/coriander and serve with rice or roti.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Gujarati Puran Poli or Vedmi is a traditional Indian flatbread stuffed with lentils and jaggery. It’s served on special occasions.
I follow my Mum’s recipe for poran poli. Perfect Gujarati puran poli is made with a pillow-soft bread that is filled with a rich, sweet and nutty filling. It’s finished with a generous drizzle of rich melted ghee.
In Gujarat, this dessert is called vedhmi, simply because it’s made with your fingertips by tapping the stuffed flatbread and in Gujarati, vedha means fingertips.
Difference between Gujarati and Maharastrian Puran Poli
Chana daal (split bengal gram dal) is used to make the filling in most states of India such as Mahasrastra however, in Gujarat, mostly tuver dal (split pigeon pea) and jaggery or sugar are used. The addition of cardamom and nutmegs adds to the aromatic flavours.
For the upper layer, many use semolina and plain flour to make the flatbread crispy outside. Gujarati vedmi is made with whole wheat flour.
Tips
These are cooking tips I’ve picked up overtime!
- Gujarati puran poli is usually made with only tuvar dal, if you wish, you can add 1/4 cup chana dal to 3/4 cup toor dal.
- Cook lentils in as little water as possible.
- To check the filling is the correct consistency, take a spoon and dig it into the mixture. If the spoon remains straight without falling, the filling is done.
- Allow to cool completely – approx. about 5-6 hours or keep refrigerated overnight. The longer the better.
- If your filling is too soft, mix in some dry roasted besan.
- Do not overstuff to prevent the dough tearing when rolling out.
Serving Suggestion
Puran Poli is mostly prepared during festivals and other occasions. It is made during makar sakranti, pongal and Holi to name a few.
In Gujarat, vedmi is most commonly served in a Gujarati thali with Gujarati kadhi , peas pulao , patra, valor-ringna nu shaak and obviously a generous dose of pure golden ghee .
For a breakfast or sweet treat, its great with badam milk or kesar (saffron) milk .
Storage
Puran poli should be stored flat in an airtight container and kept refridgerated for up to 1 day. Any longer and it will dry out.
Reheat on the stove or in the microwave and drizzle over ghee prior to serving.
You can prepare the filling in advance and keep stored in the fridge for up to 5 days. Bring to room temperature before using in the recipe.
Do not prepare the dough in advance,
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Puran Poli (Vedmi)
Ingredients
Dough
- 1 cup chapati flour
- pinch salt
- 1 teaspoon oil
Filling
- ½ cup tuvar dal sticky toor dal
- ½ cup jaggery
- ½ teaspoon cardamom powder
- ½ teaspoon nutmeg powder
- 8-10 strands saffron optional
Instructions
- Clean, wash toor dal in plenty of clean water.
- Add washed dal in a pressure cooker or instant pot with sufficient water.
- Once dal is cooked, make a smooth paste using a blender.
- Transfer the cooked daal mixture in a pan and add jaggery.
- Keep cooking the mixture on a low to medium heat and keep stirring constantly.
- Slowly mixture will keep getting thicker and stiff. To check it is sufficiently thick, place a spoon in the centre which should stand straight.
- Transfer the filling into a plate and let it cool completely. Ideally let it sit in the fridge overnight or at least 5-6 hours.
Prepare the dough.
- Place flour, salt and oil in a plate and knead chapatti like dough, it should be pliable and soft.
- Cover the dough with a clean kitchen towel and leave it to rest for 20 minutes.
- Once you are ready to prepare vedhmi, add 1/2 tsp oil to the kneaded dough and once again knead the dough for 2-3 minutes.
- Divide the dough and filling mixture into equal portions and make golf size balls with both.
- Heating griddle or tava on low heat.
- Roll the dough ball into a round circle.
- Put the filling ball in the centre. Fold the dough over.
- Remove any excess dough and very gently roll the vedhmi to your desired thickness.
- Cook on a hot griddle on both sides until small brown spots appear.
- Apply ghee generously on the vedmi and serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2016.
