Paleo Rajma Sabzi
Transform your mealtime with this vibrant and flavorful Paleo Rajma Sabzi, a wholesome twist on the classic Indian kidney bean curry. This recipe swaps traditional ingredients for nutrient-rich, paleo-friendly plantains, simmered to tender perfection in a fragrant tomato and coconut milk-based sauce infused with warming spices like garam masala, turmeric, and ground cumin. Ready in under an hour, this easy-to-make dish is perfect for those following a paleo lifestyle, offering all the bold and authentic flavors of Indian cuisine without legumes or grains. Serve it with cauliflower rice or a fresh salad for a satisfying, gluten-free, and dairy-free meal that's as nutritious as it is delicious. Perfect for weeknight dinners or meal prep, this Paleo Rajma Sabzi will be a crowd-pleaser for anyone craving a healthy comfort food option bursting with vibrant flavors.
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Recipe Information
Ingredients
- 4 Medium ripe plantains
- 2 tablespoons Coconut oil
- 1 large, chopped Onion
- 4 minced Garlic cloves
- 1 teaspoon, grated Fresh ginger
- 2 medium, chopped Tomatoes
- 1 cup Coconut milk
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon or to taste Red chili powder
- 1 teaspoon or to taste Salt
- 0.25 cup, chopped Cilantro leaves
Instructions
Peel and slice the plantains into 1-inch pieces.
In a large skillet or saucepan, heat the coconut oil over medium heat.
Add the chopped onion and sauté until they are soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the chopped tomatoes to the skillet and cook until they break down and form a sauce-like consistency, about 5-6 minutes.
Stir in the ground cumin, ground coriander, turmeric, garam masala, red chili powder, and salt. Mix well to combine the flavors.
Add the sliced plantains to the pan, tossing them to coat with the spices and tomato mixture.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Cover and cook on low heat for about 20 minutes, or until the plantains are tender and the flavors have melded together.
Once cooked, adjust seasoning if necessary, adding more salt or spices to taste.
Garnish with freshly chopped cilantro leaves before serving.
Serve hot. This dish pairs well with cauliflower rice or a simple salad.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 22.0 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 1221 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
