Trinidadian-Style Rajma Chawal

Ingredients

In this Trinidadian adaptation of Rajma Chawal, we incorporate local Trinidadian spices and flavors to create a unique fusion dish. The addition of Trinidadian hot pepper sauce adds a touch of heat, while the coconut rice brings a tropical twist to the traditional recipe. These modifications infuse the dish with the vibrant flavors of Trinidad and Tobago, making it a delightful culinary experience. We alse have the original recipe for Rajma chawal, so you can check it out.

• 2 cups (400g) kidney beans, soaked overnight 2 cups (400g) kidney beans, soaked overnight
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon Trinidadian hot pepper sauce 1/2 teaspoon Trinidadian hot pepper sauce
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt to taste Salt to taste
• 2 cups (400g) cooked coconut rice 2 cups (400g) cooked coconut rice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 12g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked kidney beans.
2. 2.
   In a large pot, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
4. 4.
   Stir in the ground cumin, ground coriander, turmeric powder, and Trinidadian hot pepper sauce. Cook for 1-2 minutes to toast the spices.
5. 5.
   Add the diced tomatoes to the pot and cook until they soften.
6. 6.
   Add the kidney beans and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 1 hour or until the beans are tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the kidney bean curry over a bed of cooked coconut rice.
9. 9.
   Garnish with fresh cilantro.

Treat your ingredients with care...

• Kidney beans — Ensure that the kidney beans are soaked overnight to soften them and reduce cooking time.

Tips & Tricks

• For a spicier kick, adjust the amount of Trinidadian hot pepper sauce according to your preference.
• Serve with a side of tangy tamarind chutney for an extra burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• If you prefer a milder flavor, you can reduce the amount of spices used in the kidney bean curry.
• Experiment with different types of rice, such as basmati or jasmine, to add variety to the dish.

Serving advice

Serve the Trinidadian-Style Rajma Chawal hot, garnished with fresh cilantro. Accompany it with a side of tamarind chutney and a refreshing cucumber salad to complement the flavors.

Presentation advice

To enhance the presentation, place a scoop of coconut rice in the center of the plate and ladle the kidney bean curry around it. Garnish with a sprig of fresh cilantro for a pop of color.