High Protein Beans Pottage
Get ready to savor the hearty, nutritious delight of High Protein Beans Pottage, a recipe that's as satisfying as it is wholesome. Packed with a protein-rich blend of mixed beans and quinoa, this colorful dish is elevated by vibrant veggies like carrots, bell peppers, and spinach, simmered in a flavorful broth infused with aromatic spices like curry powder, cumin, and paprika. Creamy coconut milk adds a luscious touch to the dish, making it irresistibly comforting without sacrificing its healthful profile. Perfect for meal prep or a nourishing family dinner, this quick-to-prepare pottage is finished off with a garnish of fresh cilantro for a burst of herbaceous goodness. Whether you're looking for high-protein meal ideas, vegan dinner recipes, or one-pot wonders, this dish checks all the boxes while delivering bold, global-inspired flavors. Serve it steaming hot and enjoy a wholesome dish that's bursting with both nutrition and taste!
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Recipe Information
Ingredients
- 500 grams mixed beans (canned or soaked and boiled)
- 100 grams quinoa
- 1 large, chopped onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 2 large, chopped tomatoes
- 1 large, chopped bell peppers
- 1 large, diced carrot
- 500 milliliters vegetable broth
- 200 milliliters coconut milk
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 100 grams spinach
- 2 tablespoons olive oil
- 2 tablespoons, chopped fresh cilantro
Instructions
Rinse and drain the mixed beans if using canned beans. If using dried beans, ensure they have been soaked overnight and boiled until tender.
Rinse the quinoa under cold water to remove any bitterness and set aside.
Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
Stir in the curry powder, ground cumin, paprika, and black pepper, allowing them to toast for about 30 seconds.
Add the chopped tomatoes and bell peppers, and cook for 5 minutes until the vegetables soften.
Stir in the diced carrot, mixed beans, rinsed quinoa, and vegetable broth. Bring to a boil.
Once boiling, reduce the heat to low and cover the pot. Let it simmer for 20 minutes, stirring occasionally.
Pour in the coconut milk and season with salt. Stir well and let it cook for an additional 10 minutes.
Add the spinach and cook for another 2-3 minutes until wilted.
Adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
1515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6055 mg | 263% | |
| Total Carbohydrate | 229.9 g | 84% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 51.3 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 4614 mg | 98% | |
*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.
