Spicy Paleo Beef Rajma with Aubergine
Back when I followed a Standard American Diet (SAD), one of my favourite curries was Rajma. This spicy, fragrant vegetarian dish traditionally features kidney beans as the main ingredient. However, since beans are not allowed on the Paleo diet, I wanted to recreate the delicious, heady flavours of Rajma in a healthier, bean-free way. Consequently, this led to the creation of my Spicy Beef and Aubergine Rajma, which perfectly captures the essence of the original dish without the beans.
After perfecting the spice blend, I chose beef as the protein for this dish, as it adds a richer flavour compared to the kidney beans. Additionally, I included aubergine to mimic the texture of beans. I believe I have finally nailed the beanless Rajma – but I'll let you be the judge of that!
Recipe: Spicy Beef and Aubergine Rajma
This Spicy Beef and Aubergine Rajma is a delightful Paleo-friendly twist on the classic Indian dish. Enjoy the rich, fragrant flavours without the beans, making it a perfect grain-free and dairy-free dinner option.
Servings: 4
Calories: 350kcal
Cost: 20
Equipment
- Large cooking pot
- Pestle & Mortar
Ingredients
- 2 tsp Coriander seeds
- 2 tsp Cumin seeds
- 1 tbsp Ghee / coconut oil
- 2 Onions finely chopped
- 6 Garlic cloves peeled
- 5cm piece Ginger peeled
- 4 Red chilli peppers deseeded and chopped
- 2 tsp Garam masala
- 1 tsp Turmeric
- pinch Salt
- 1 400g can Chopped tomatoes
- 500g Beef diced
- 2 medium Aubergines diced
- handful Fresh coriander chopped
Instructions
- In a large cooking pot, lightly toast the coriander and cumin seeds for about 2 minutes. Grind them into a powder, then set aside.
- Next, raise the heat of the pot to medium and add the ghee or coconut oil. Fry the onions for around 5 minutes until they soften.
- Meanwhile, use a mortar and pestle to crush the garlic cloves with the ginger and chilli, forming a paste. Add a touch of olive oil if needed.
- Add the garlic-ginger-chilli paste to the onions and sauté for a couple more minutes. Then, add the toasted cumin and coriander, along with the garam masala, turmeric, and salt. After a minute, pour in the chopped tomatoes and around 200ml of hot water. Stir well.
- Add the diced beef to the pot, cover, and cook on medium heat for about 20 minutes.
- Remove the cover, stir the mixture, then add the diced aubergine. Return the lid to the pot and cook for another 15 minutes.
- Finally, garnish the dish with fresh chopped coriander before serving.
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By creating this dish, you can enjoy a rich and satisfying meal that aligns with your Paleo lifestyle. Moreover, the combination of beef and aubergine provides a delightful texture and flavour that closely mimics the traditional Rajma, without the use of beans. This dish is ideal for those looking to maintain a grain-free and dairy-free diet while still indulging in hearty and aromatic Indian cuisine.
Try this recipe out and share your experience with us. We always love to hear how our readers are enjoying our recipes and any tweaks you might have made to suit your personal tastes. Furthermore, stay tuned for more Paleo-friendly twists on classic dishes and more culinary inspirations!
Why This Beef Rajma Works So Well on a Paleo Diet
Traditional Rajma is a staple comfort food across North India. It's filling, rich in flavour, and typically made with red kidney beans simmered in a spiced tomato-based gravy. However, for those of us following a Paleo diet, beans are off-limits due to their antinutrient content and potential to cause digestive distress. This is where this Paleo Beef Rajma really shines—it captures all the warmth and complexity of the original without compromising your dietary choices.
Beef, when slow-cooked with the right balance of Indian spices, becomes wonderfully tender and flavourful. It takes on the role of the kidney beans not just as a source of protein but also as the main element that soaks up the robust curry flavours. Aubergine, with its creamy texture when cooked down, makes a surprisingly effective substitute for beans, giving the dish a satisfying mouthfeel while keeping it entirely bean-free.
What Makes This a Go-To Paleo Curry?
This Spicy Beef Rajma ticks all the right boxes for Paleo eaters. It’s grain-free, legume-free, and dairy-free, and it uses clean, whole ingredients. There’s no need for thickeners, additives, or shortcuts—just real food, cooked slowly and lovingly. The ghee or coconut oil provides healthy fats that support satiety and flavour, while the fresh ginger, garlic, and chillies give the dish that signature Rajma kick.
And unlike many Indian takeaways or pre-made sauces, this dish contains no sugar, no hidden soy, and no seed oils. It’s about as clean as it gets.
Customising Your Beef Rajma
One of the best things about this Paleo curry is how adaptable it is. You can easily tailor the spice level to suit your preferences. Like it hotter? Add extra fresh chilli or even a pinch of cayenne. Prefer a milder heat? Reduce the chilli count and opt for a mild garam masala blend.
If you’re short on beef, you could use lamb, goat, or even game meats such as venison for an equally rich and delicious result. You can also switch out aubergine for courgette or mushrooms, though these will offer slightly different textures.
To bulk out the meal without adding grains or legumes, consider serving it with:
- A generous helping of cauliflower rice
- Mashed sweet potato
- Sautéed greens like kale or spinach
- A side of roasted pumpkin or butternut squash
These Paleo-friendly sides round out the meal beautifully while keeping it fully compliant.
Cooking Tips for the Best Paleo Beef Rajma
- Brown your beef pieces well before simmering. This adds an extra layer of flavour that really enhances the final result.
- Cook your spices in oil (also called “tempering”) before adding liquid. This releases their essential oils and ensures maximum aroma and depth.
- Don't skimp on the garlic and ginger. These are core to that traditional Rajma flavour and really elevate the dish.
- Use ripe, flavourful tomatoes or good-quality tinned chopped tomatoes. The acidity and sweetness form the backbone of the sauce.
- Let it rest. Like most curries, this dish tastes even better the next day. If you have the patience, let the flavours deepen overnight.
Nutritional Benefits of This Paleo Rajma
This Beef Rajma isn’t just delicious—it’s also packed with nutrients:
- Beef is an excellent source of high-quality protein, iron, zinc, and B vitamins, all essential for energy and immune function.
- Aubergine provides fibre, antioxidants (particularly nasunin), and a small amount of potassium.
- Tomatoes are high in lycopene, which has been linked to heart health and skin protection.
- Ginger and garlic offer anti-inflammatory and antimicrobial properties, making this curry a comforting choice when you're feeling run down or need an immune boost.
For those following a lower-carb version of Paleo, the balance of vegetables and protein in this recipe makes it easy to stay within your macro goals without missing out on flavour.
Batch Cooking and Freezer-Friendly
This dish is perfect for batch cooking. Double or triple the recipe, and you’ve got multiple meals sorted for the week ahead. It keeps well in the fridge for up to four days and freezes beautifully. Just cool it completely before transferring to airtight containers or freezer bags. When reheating, add a splash of water or bone broth to help loosen the sauce and restore its original consistency.
A Modern Paleo Take on a Cultural Classic
What makes Paleo food so exciting is the way it allows you to revisit favourite dishes from your past—often with a little creativity and a whole lot of flavour. This Paleo Beef Rajma is a celebration of that. It honours the spices and comfort-food essence of the original while fully embracing the principles of real, whole-food cooking.
Whether you’re a long-time Rajma lover or trying it for the first time in this meat-based version, this dish is sure to become a repeat feature in your Paleo meal planning.
What Our Readers Say
We’ve heard from many readers who’ve tried this dish, and the feedback is overwhelmingly positive. Some have added spinach for extra greens, others have used leftover slow-cooked beef or lamb. One reader even turned it into a thick soup by adding extra broth and simmering it down further—delicious!
If you do give this recipe a try, we’d love to hear from you. Leave a comment below with your tweaks, variations, or even photos of your final dish. Sharing your experience not only helps others, but it inspires us to keep creating and refining new Paleo recipes.
