High Protein Black Bean Curry
Savor the vibrant flavors of this High Protein Black Bean Curry, a wholesome and satisfying meal packed with plant-based goodness. Perfect for vegetarians and vegans, this recipe combines protein-rich black beans with aromatic spices like cumin, coriander, turmeric, and garam masala, creating a symphony of warm, earthy notes. Creamy coconut milk balances the heat of crushed red pepper flakes, while fresh cilantro and a squeeze of lime add a burst of freshness. With tender onions, red bell pepper, and nutrient-dense spinach, this one-pot curry is as nutrient-packed as it is delicious. Ready in just 40 minutes, this easy-to-make dish is ideal for meal prep, a healthy family dinner, or anyone craving a hearty, flavorful curry without the fuss. Serve it with rice, flatbread, or by itself for a gluten-free, high-protein delight!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 medium red bell pepper, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.5 teaspoon crushed red pepper flakes
- 400 grams canned diced tomatoes
- 800 grams canned black beans, drained and rinsed
- 400 milliliters coconut milk
- 0.5 cup fresh cilantro, chopped
- 1 medium juice of lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams baby spinach
Instructions
Heat the olive oil in a large pan over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the chopped red bell pepper and cook for 3-4 minutes until it begins to soften.
Stir in the cumin seeds, ground coriander, ground turmeric, garam masala, and crushed red pepper flakes, cooking for 1 minute to release the spices' flavors.
Add the canned diced tomatoes and their juices to the pan, stirring to combine.
Add the drained and rinsed black beans, canned coconut milk, salt, and black pepper. Stir well.
Bring the mixture to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
Stir in the chopped fresh cilantro, lime juice, and baby spinach, cooking until the spinach is wilted.
Taste and adjust seasoning as needed.
Serve the curry hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4543 mg | 198% | |
| Total Carbohydrate | 220.1 g | 80% | |
| Dietary Fiber | 68.5 g | 245% | |
| Total Sugars | 56.3 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 4053 mg | 86% | |
*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.
