You might also enjoy these recipes for rajma, an Indian kidney bean curry, chickpea curry and black-eyed peas curry. If you love kidney beans and cooking with the Instant Pot as much as I do, I have the perfect recipe for you today: my Instant Pot Kidney Beans Curry with Spinach and Potatoes. This recipe packs more flavor and nutrition than any single dish has a right to, and the potatoes add a touch of decadence without taking away from the healthfulness of the curry. I usually make this curry when I am multitasking, because it takes just a small amount of prep and the Instant Pot makes this a mostly hands-off cooking experience. It’s a good idea to pre-soak the kidney beans for a couple of hours, simply because it helps you better determine the amount of water to add to the Instant Pot. You don’t want to add too little because the curry would be too dry and could stick to the bottom of the pot. You don’t want to add too much because, of course, you’d be stuck with a watery curry. Check to get new recipe updates by email.
Convenience is certainly one of the most attractive features of this kidney beans curry, but it doesn’t, in any way, take away from its incredible deliciousness. I add a tiny bit of vegan yogurt to the dish to make it even more flavorful and rich. Try and use rajma masala, available online and at Indian groceries, if possible. If not, use garam masala instead. Your dish will still be delicious. If you make the Instant Pot Kidney Beans Curry with Spinach and Potatoes, be sure to come back and let me know. It has become a staple at our home.
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