Kashmiri Turnip and Kidney Bean Stew with Mustard Oil
A hearty vegetarian stew combining tender red kidney beans and turnips in a lightly spiced mustard oil base, reflecting traditional Kashmiri flavors. This indian-inspired vegan (vegan) ready in about 80 minutes pairs (200 g) dry red kidney beans, (300 g) diced turnip, mustard oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup (200 g) dry red kidney beans
- 2 cups (300 g) diced turnip
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 3 cups water
- 2 tbsp chopped fresh coriander leaves
Instructions
- Step 1: Soak 1 cup dry red kidney beans in water overnight. Drain and rinse before cooking.
- Step 2: In a large pot, heat 2 tbsp mustard oil over medium heat until it starts to shimmer. Add 1 tsp cumin seeds and cook for 30 seconds until they crackle.
- Step 3: Add 1 tbsp minced garlic and 1 tbsp grated ginger, sautéing for 1 minute until fragrant but not browned.
- Step 4: Stir in 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt, cooking for 30 seconds to release aromas.
- Step 5: Add the soaked kidney beans, 2 cups diced turnip (300 g), and 3 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour until beans are tender and turnips are soft.
- Step 6: Uncover and simmer for an additional 10 minutes to thicken the stew slightly.
- Step 7: Garnish with 2 tbsp chopped fresh coriander leaves before serving with warm flatbread or steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kashmiri Turnip and Kidney Bean Stew with Mustard Oil take to make?
Total time is about 80 minutes (10 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kashmiri Turnip and Kidney Bean Stew with Mustard Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (200 g) dry red kidney beans from drying out.
Can I substitute ingredients in Kashmiri Turnip and Kidney Bean Stew with Mustard Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kashmiri Turnip and Kidney Bean Stew with Mustard Oil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Kashmiri Turnip and Kidney Bean Stew with Mustard Oil vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
