Whole30 Rajma Sabzi

Dive into the comforting embrace of Whole30 Rajma Sabzi, a wholesome and nutritious variation of the classic Indian Rajma recipe. This dish swaps traditional ghee for coconut oil, making it completely dairy-free, Whole30-compliant, and loaded with plant-based protein from perfectly simmered red kidney beans. Infused with the warm, earthy flavors of cumin, turmeric, and garam masala, this curry is a true celebration of bold spices and wholesome ingredients. Simmered in a rich tomato base and finished with a sprinkle of fresh cilantro, this one-pot wonder is perfect for meal prep or a cozy dinner. Pair it with cauliflower rice or enjoy it solo for a satisfying, flavorful experience that is as healthy as it is delicious!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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

Directions

Step 1

Rinse the kidney beans thoroughly and soak them in water for 6-8 hours or overnight.

Step 2

Drain and rinse the soaked beans. Transfer them to a large pot, add 4 cups of water, and bring to a boil.

Step 3

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.

Step 4

Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 5

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

Step 6

Add minced garlic and grated ginger; sauté for another 1-2 minutes until the raw smell disappears.

Step 7

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.

Step 8

Add the cooked kidney beans to the tomato mixture. Stir in salt and garam masala.

Step 9

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.

Step 10

Garnish with fresh chopped cilantro and serve hot.

Nutrition Facts

Serving size	(1827.8g)

Amount per serving	% Daily Value*
Calories	1376.1

Total Fat 18.9g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2569.7mg	0%
Total Carbohydrate 236.5g	0%
Dietary Fiber 58.1g	0%
Total Sugars 32.8g
Protein 81.6g	0%

Vitamin D 0IU	0%
Calcium 640.2mg	0%
Iron 33.4mg	0%
Potassium 6288.5mg	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: 11.8%

Protein: 22.6%

Carbs: 65.6%