Whole30 Rajma Sabzi
Elevate your weeknight dinner routine with this flavorful and comforting Whole30 Rajma Sabzi! This hearty Indian-inspired dish features tender red kidney beans simmered in a rich, spiced tomato gravy made with turmeric, coriander, garam masala, and a touch of red chili for a subtle kick. Cooked entirely in coconut oil, this plant-based recipe adheres to Whole30 guidelines without sacrificing bold taste. Perfect for meal prep or intimate gatherings, this guilt-free rajma pairs beautifully with cauliflower rice or a side of greens for a balanced and satisfying meal. Ready in just 90 minutes, it’s a wholesome, fragrant delight you’ll want to savor again and again!
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Recipe Information
Ingredients
- 1.5 cups Dried red kidney beans
- 4 cups Water
- 1 tablespoon Coconut oil
- 1 teaspoon Cumin seeds
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1.5 cups Tomato puree
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Cilantro, chopped
Instructions
Rinse the kidney beans thoroughly and soak them in water for 6-8 hours or overnight.
Drain and rinse the soaked beans. Transfer them to a large pot, add 4 cups of water, and bring to a boil.
Reduce the heat to a simmer, cover, and cook the beans for 60-70 minutes until they are soft and fully cooked. Drain and set aside.
Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion and sauté until they become translucent, about 5 minutes.
Add minced garlic and grated ginger; sauté for another 1-2 minutes until the raw smell disappears.
Stir in the tomato puree, turmeric powder, coriander powder, and red chili powder. Cook for 5-7 minutes until the oil separates from the tomato mixture.
Add the cooked kidney beans to the tomato mixture. Stir in salt and garam masala.
Mix well to coat the beans in the spices and cook for another 10-15 minutes on low heat, allowing the flavors to meld together.
Garnish with fresh chopped cilantro and serve hot.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 535 mg | 23% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 7.8 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1531 mg | 33% | |
*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.
