A hearty and wholesome Indian meal featuring flavorful rajma curry served over nutritious brown rice with fresh vegetables and aromatic spices.
Rich in plant-based protein and fiber, this comforting bowl is perfect for healthy lunches, meal prep, or satisfying post-workout meals.
The combination of creamy kidney beans, warm spices, and fluffy brown rice creates a balanced and deeply satisfying dish.
Serve hot with cucumber salad, yogurt, and a squeeze of lemon for a nourishing everyday meal.

Ingredients

For Rajma Curry

• 1 cup rajma (kidney beans, soaked overnight)
• 1 onion (finely chopped)
• 2 tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 1 green chilli (slit)
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• Salt to taste
• 1 tbsp oil or ghee
• Fresh coriander leaves

For Brown Rice

• 1 cup brown rice
• 2½ cups water
• Salt (optional)

For Salad & Toppings

• Cucumber (chopped)
• Tomato (chopped)
• Onion slices
• Lemon wedges
• Fresh coriander

Optional Add-ons

• Curd or cucumber raita
• Pickled onions
• Green chutney
• Avocado slices for a modern bowl-style twist

Instructions

• Rinse soaked rajma and pressure cook with water and salt until soft and tender
• Heat oil or ghee in a pan and sauté cumin seeds, onions, ginger-garlic paste, and green chilli
• Add tomato puree and all spices, then cook until the masala becomes rich and aromatic
• Mix the cooked rajma into the gravy and simmer for 10–15 minutes
• Cook brown rice separately until soft and fluffy
• Assemble the bowl with brown rice, rajma curry, fresh salad, and lemon wedges
• Garnish with coriander and serve hot with curd or raita