Keto Kidney Beans Curry
Elevate your low-carb meal game with this flavorful Keto Kidney Beans Curry, a creative twist on the classic Indian dish. This recipe swaps traditional kidney beans for nutrient-packed black soybeans, ensuring it stays keto-friendly while delivering all the rich, comforting flavors you love. Aromatic spices like cumin, garam masala, and turmeric blend seamlessly with creamy coconut milk, creating a luscious, heartwarming curry that's perfect for busy weeknights or special occasions. Quick to prepare and simmered to perfection, this dish is topped with fresh cilantro for a burst of color and herbaceous flair. Pair it with cauliflower rice or enjoy solo for a wholesome, satisfying experience that’s both delicious and diet-friendly.
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Recipe Information
Ingredients
- 2 cups Canned black soybeans
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 2 medium Tomato, chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 cup Coconut milk
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
Instructions
Rinse the canned black soybeans thoroughly under running water to remove excess salt and drain them.
Heat the coconut oil in a large pan over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until they become aromatic.
Add the finely chopped onion to the pan and sauté until they turn golden brown, approximately 5 minutes.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the chopped tomatoes, ground cumin, ground coriander, turmeric powder, garam masala, and red chili powder. Cook until the tomatoes become soft and the oil starts to separate from the spice mixture, about 4-5 minutes.
Add the rinsed and drained black soybeans to the pan and mix well with the tomato-spice mixture.
Pour in the coconut milk and salt, stirring to combine everything evenly.
Reduce the heat to low and let the curry simmer for about 15 minutes, allowing the flavors to meld together while stirring occasionally.
Garnish the curry with freshly chopped cilantro and serve hot.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2939 mg | 128% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 31.9 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2647 mg | 56% | |
*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.
