Heart-Healthy Hearty Bean Curry
Packed with plant-based protein and vibrant vegetables, this Heart-Healthy Hearty Bean Curry is a nourishing, flavor-filled dish that’s perfect for a wholesome meal. Featuring a fragrant blend of curry powder, cumin, turmeric, and a touch of cayenne, it delivers the perfect balance of warmth and spice. Creamy kidney beans and black beans are simmered with nutrient-rich carrots, red bell peppers, and fresh spinach in a savory tomato and vegetable broth base, making this recipe both satisfying and heart-conscious. Ready in just 45 minutes, this one-pot meal is easy to prepare, loaded with fiber, and brimming with antioxidants. Serve it over your favorite whole grain for a complete and deliciously healthy dinner. Perfect for anyone craving a hearty vegan curry that’s as good for your heart as it is for your taste buds!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Tomato paste
- 14 oz can Diced tomatoes, with juice
- 15 oz can Cooked kidney beans, rinsed and drained
- 15 oz can Cooked black beans, rinsed and drained
- 2 cups Vegetable broth
- 2 medium Carrot, chopped
- 1 large Red bell pepper, chopped
- 3 cups Spinach, fresh
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.
Mix in the curry powder, ground cumin, ground turmeric, and cayenne pepper. Stir continuously for 1 minute to toast the spices.
Add the tomato paste, and then stir in the diced tomatoes with their juice. Cook for about 5 minutes, allowing the mixture to thicken slightly.
Introduce the kidney beans and black beans to the pot, followed by the vegetable broth. Bring the mixture to a gentle boil.
Add the chopped carrots and red bell pepper. Reduce the heat to a simmer, cover, and cook for 15 minutes until the vegetables are tender.
Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
Season the curry with salt and black pepper to taste.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9118 mg | 396% | |
| Total Carbohydrate | 147.2 g | 54% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 40.5 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 727 mg | 56% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 6619 mg | 141% | |
*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.
