Heart-Healthy Rajma Curry

Treat your taste buds while nourishing your heart with this vibrant Heart-Healthy Rajma Curry—a nutrient-packed twist on the classic Indian favorite. This recipe swaps traditional cooking oils for heart-friendly olive oil and uses low-sodium vegetable broth to create a wholesome yet flavorful curry. Infused with aromatic spices like cumin, coriander, turmeric, and garam masala, each bite bursts with authentic, warming flavors. Protein-rich red kidney beans are the star of this dish, cooked to tender perfection and simmered in a luscious tomato puree base. Finished with a squeeze of fresh lemon juice and a sprinkle of cilantro, this guilt-free comfort food pairs wonderfully with steamed brown rice or whole-grain roti, making it a complete, satisfying, and heart-smart meal ideal for busy weeknights or weekend gatherings. Perfect for those seeking healthy Indian recipes, vegetarian meal prep ideas, or simply a nourishing dinner option!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 250 grams red kidney beans (rajma)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 units garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 unit green chili, chopped
• 1 teaspoon turmeric powder
• 1.5 teaspoons coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon red chili powder
• 2 large tomatoes, pureed
• 2 cups low sodium vegetable broth
• 1 teaspoon garam masala
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the red kidney beans thoroughly under running water and soak them in plenty of water for at least 8 hours or overnight.

Step 2

After soaking, drain the beans and rinse them again. Add them to a pressure cooker with fresh water and cook them on medium heat for 5-6 whistles or until they're soft. Set aside.

Step 3

In a large pan, heat olive oil over medium heat. Add the chopped onions and sauté until they turn translucent.

Step 4

Stir in the minced garlic and ginger, and sauté for another minute until the raw smell disappears.

Step 5

Add the chopped green chili, turmeric powder, coriander powder, cumin powder, and red chili powder. Stir well and cook for another 2 minutes to ensure the spices are cooked.

Step 6

Pour in the tomato puree and cook for about 5-7 minutes, stirring occasionally, until the oil starts to separate from the paste.

Step 7

Add the cooked kidney beans and their cooking liquid to the pan. If more liquid is needed, add the vegetable broth. Stir well to combine all the ingredients.

Step 8

Add salt. Cover the pan and let the curry simmer on low heat for about 15-20 minutes, allowing the flavors to meld together.

Step 9

Once the curry has thickened to your desired consistency, stir in the garam masala and freshly chopped cilantro.

Step 10

Turn off the heat and add lemon juice before serving to enhance the flavor.

Step 11

Serve hot with steamed brown rice or whole-grain roti for a complete heart-healthy meal.

Nutrition Facts

Serving size	1033.7 grams (1033.7g)

Amount per serving	% Daily Value*
Calories	749

Total Fat 31.50g	40%
Saturated Fat 4.80g	24%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2691mg	117%
Total Carbohydrate 95.10g	35%
Dietary Fiber 23.10g	83%
Total Sugars 13.80g
Protein 29.30g	59%

Vitamin D 0IU	0%
Calcium 215mg	17%
Iron 15mg	84%
Potassium 2335mg	50%

*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: 36.3%

Protein: 15.0%

Carbs: 48.7%