Low Sodium Rajma Curry

Savor the comforting flavors of **Low Sodium Rajma Curry**, a wholesome Indian classic reimagined for a heart-healthy twist. This vibrant curry features tender, protein-packed red kidney beans simmered in an aromatic blend of cumin, coriander, and garam masala, all balanced with the natural sweetness of tomatoes and a hint of heat from red chili powder. With no added salt, this low sodium recipe relies on fresh ingredients like ginger, garlic, and a squeeze of lemon to enhance its rich, savory profile. Perfectly paired with steamed rice or warm flatbreads, this vegan and nutrient-dense dish is easy to prepare and ready in under an hour, making it an ideal choice for a nourishing weeknight dinner. Whether you're watching your sodium intake or simply looking for a flavorful plant-based meal, this recipe delivers indulgence without compromise.

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:50 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup dried red kidney beans
• 4 cups water
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 2 medium tomatoes, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the dried red kidney beans under cold water. Soak them in 4 cups of water overnight or for at least 8 hours.

Step 2

After soaking, drain and rinse the beans again. Add them to a pressure cooker along with 4 cups of fresh water.

Step 3

Pressure cook the beans on medium-high heat for 20-25 minutes until they are soft and cooked through. Alternatively, boil the beans in a pot until they are tender, which takes about 1-1.5 hours.

Step 4

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

Step 5

Add minced ginger and garlic to the pan, and sauté for another 1-2 minutes until fragrant.

Step 6

Stir in finely chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture, about 5 minutes.

Step 7

Add ground cumin, ground coriander, turmeric powder, red chili powder, and garam masala. Stir and cook the spices with the tomato mixture for 2 minutes.

Step 8

Add the cooked kidney beans to the pan along with cooking water. If using a pot, add additional water as needed to make a gravy-like consistency.

Step 9

Simmer the curry over low heat for 15-20 minutes to allow the flavors to meld. Stir occasionally to prevent sticking.

Step 10

Remove from heat and stir in freshly chopped cilantro and lemon juice for a fresh flavor boost.

Step 11

Serve the low sodium rajma curry hot with rice or your preferred bread.

Nutrition Facts

Serving size	(1582.3g)

Amount per serving	% Daily Value*
Calories	1052.1

Total Fat 31.8g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 103.4mg	0%
Total Carbohydrate 148.7g	0%
Dietary Fiber 37.8g	0%
Total Sugars 16.3g
Protein 52.3g	0%

Vitamin D 0IU	0%
Calcium 456.5mg	0%
Iron 21.5mg	0%
Potassium 3755.9mg	0%

*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.

Source of Calories

Fat: 26.3%

Protein: 19.2%

Carbs: 54.6%