Heart-Healthy Black Bean Curry
Savor the rich, aromatic flavors of this Heart-Healthy Black Bean Curry, a wholesome and nutrient-packed dish that's perfect for busy weeknights or meat-free meals. Featuring protein-rich black beans, creamy light coconut milk, and a medley of warm spices like curry powder, cumin, and turmeric, this curry is both satisfying and delicious. Fresh veggies like red bell pepper and spinach boost its nutrient profile, while the zesty garnish of cilantro and lime enhances every bite. Ready in just 40 minutes, this one-pot wonder is low in sodium, packed with fiber, and overflowing with plant-based goodness. Pair it with quinoa or brown rice for a balanced and heart-smart dinner that's sure to please the whole family!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 large garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 medium red bell pepper, diced
- 14.5 ounces canned no-salt-added diced tomatoes
- 30 ounces canned no-salt-added black beans, drained and rinsed
- 1 cup coconut milk, light
- 1 cup low-sodium vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 0.5 teaspoon freshly ground black pepper
- 2 cups spinach leaves, fresh
- 0.25 cup fresh cilantro, chopped for garnish
- 1 whole lime, cut into wedges
Instructions
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the chopped onion and sauté for 4-5 minutes until translucent.
Add the minced garlic and ginger, then sauté for an additional 1-2 minutes until fragrant.
Stir in the diced red bell pepper and cook for another 2-3 minutes.
Add the canned tomatoes, black beans, coconut milk, and vegetable broth to the pan. Stir to combine.
Sprinkle in the curry powder, ground cumin, ground coriander, turmeric, and black pepper. Stir well to mix the spices evenly.
Bring the mixture to a gentle simmer and cook for 15 minutes, allowing the flavors to meld and for the sauce to thicken slightly.
Add the spinach leaves to the curry and stir until wilted, about 2-3 minutes.
Taste and adjust seasonings as needed.
Remove from heat and garnish with fresh cilantro.
Serve hot, with lime wedges on the side for an added zing before eating.
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4459 mg | 194% | |
| Total Carbohydrate | 199.5 g | 73% | |
| Dietary Fiber | 68.9 g | 246% | |
| Total Sugars | 28.5 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 693 mg | 53% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 4633 mg | 99% | |
*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.
