High Protein Hearty Bean Curry
Packed with plant-based protein and bold spices, this High Protein Hearty Bean Curry is the ultimate comfort food for vegans, vegetarians, and anyone craving a healthy, satisfying meal. Featuring a flavorful blend of kidney beans, chickpeas, and black beans, this curry is simmered in a rich, aromatic coconut-tomato base seasoned with cumin, garam masala, and turmeric. Fresh spinach and a splash of lemon juice provide a vibrant finish, while the dish comes together in just 45 minutes, including prep time. Perfect for meal prep, this nutritious recipe is as filling as it is flavorful, and pairs beautifully with rice, quinoa, or warm naan. Dive into this wholesome, easy-to-make bean curry for a quick and hearty dinner that doesn’t skimp on flavor or nutrients!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 15-ounce can canned diced tomatoes
- 1 14-ounce can coconut milk
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned chickpeas, drained and rinsed
- 1 15-ounce can canned black beans, drained and rinsed
- 2 cups spinach leaves, roughly chopped
- to taste salt
- to taste black pepper
- 0.25 cup fresh cilantro, chopped
- 0.5 lemon, juiced
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, grated ginger, and chopped red chili. Cook for another 2 minutes until fragrant.
Add the cumin, coriander, turmeric, and garam masala to the pot, stirring well to coat the onions and spices with oil.
Pour in the canned diced tomatoes and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
Add the kidney beans, chickpeas, and black beans to the pot. Stir well to combine.
Allow the curry to simmer for about 15 minutes, stirring occasionally. This will let the beans soften and the flavors meld.
Add the chopped spinach and let it wilt into the curry for about 2 minutes.
Season the curry with salt and black pepper to taste.
Once the beans are tender and the spinach is wilted, remove the pot from the heat.
Stir in the chopped cilantro and lemon juice. Mix well.
Serve the bean curry hot, garnished with additional cilantro if desired. Pair with cooked rice or naan for a complete meal.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5613 mg | 244% | |
| Total Carbohydrate | 299.2 g | 109% | |
| Dietary Fiber | 85.5 g | 305% | |
| Total Sugars | 66.4 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 836 mg | 64% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 5845 mg | 124% | |
*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.
