Paleo Rajma Sabzi

Discover a flavorful twist on a beloved classic with this Paleo Rajma Sabzi, a plant-based delight that swaps traditional kidney beans for tender, nutrient-packed plantains, making it completely grain-free and paleo-friendly. Infused with a medley of aromatic spices—like cumin, turmeric, and garam masala—this dish simmers in a luscious coconut milk and tomato sauce, creating a rich, creamy base that’s bursting with warm, earthy flavors. Perfectly suited for a wholesome weeknight meal, this gluten-free recipe comes together in under an hour and pairs beautifully with cauliflower rice or a crisp green salad. Finished with a sprinkle of fresh cilantro, this paleo-friendly Indian-inspired curry is as vibrant and satisfying as it is healthy.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Peel and slice the plantains into 1-inch pieces.

Step 2

In a large skillet or saucepan, heat the coconut oil over medium heat.

Step 3

Add the chopped onion and sauté until they are soft and translucent, about 5 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 5

Add the chopped tomatoes to the skillet and cook until they break down and form a sauce-like consistency, about 5-6 minutes.

Step 6

Stir in the ground cumin, ground coriander, turmeric, garam masala, red chili powder, and salt. Mix well to combine the flavors.

Step 7

Add the sliced plantains to the pan, tossing them to coat with the spices and tomato mixture.

Step 8

Pour in the coconut milk and bring the mixture to a gentle simmer.

Step 9

Cover and cook on low heat for about 20 minutes, or until the plantains are tender and the flavors have melded together.

Step 10

Once cooked, adjust seasoning if necessary, adding more salt or spices to taste.

Step 11

Garnish with freshly chopped cilantro leaves before serving.

Step 12

Serve hot. This dish pairs well with cauliflower rice or a simple salad.

Nutrition Facts

Serving size	(1606.8g)

Amount per serving	% Daily Value*
Calories	1420.9

Total Fat 32.4g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 2469.0mg	0%
Total Carbohydrate 295.5g	0%
Dietary Fiber 26.6g	0%
Total Sugars 89.5g
Protein 16.2g	0%

Vitamin D 0IU	0%
Calcium 213.7mg	0%
Iron 9.1mg	0%
Potassium 5223.3mg	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: 19.0%

Protein: 4.2%

Carbs: 76.8%