Rajma
A legume-based curry of beans cooked with onion, tomato, and warm spices. The mixture is simmered until the beans are tender and the sauce coats each bean.
Ingredients
Method
Dice the onion, mince the garlic and ginger, and measure all spices.
Heat the coconut oil in a large pot over medium heat.
Add the diced onion and sauté for 4–5 minutes until softened and translucent.
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
Add the tomato paste and stir well to combine, cooking for 1 minute.
Add the garam masala, cumin, and turmeric, stirring to coat the onion mixture.
Pour in the canned tomatoes with their juices and the vegetable broth, stirring to combine.
Add the drained beans and salt, then bring to a simmer.
Reduce heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until the sauce thickens and coats the beans.
Ladle into bowls and garnish with fresh cilantro.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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