Kidney Bean and Spinach Curry
Dive into the comforting flavors of this Kidney Bean and Spinach Curry, a wholesome vegetarian dish that's bursting with nutrients and spices. Featuring tender kidney beans and vibrant spinach in a rich tomato-based sauce infused with cumin, turmeric, and garam masala, this recipe strikes the perfect balance between hearty and healthy. Ready in just 35 minutes, this curry is an excellent option for busy weeknights, offering a boost of plant-based protein and iron. Serve it alongside steamed rice or warm naan for a nourishing and satisfying meal that will delight your taste buds. Perfect for meal prep or a cozy family dinner, this one-pot wonder is a flavorful way to enjoy nutritious ingredients with minimal effort!
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Recipe Information
Ingredients
- 400 grams Kidney beans (cooked or canned)
- 200 grams Spinach (fresh)
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 medium Tomatoes (finely chopped)
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Cilantro (optional, chopped for garnish)
Instructions
Begin by rinsing the kidney beans thoroughly if using canned beans. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a large saucepan or skillet over medium heat.
Add 1 teaspoon of cumin seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.
Stir in the finely chopped onion and sauté for 3-4 minutes until golden brown.
Add the minced garlic and grated ginger. Stir and cook for another minute until fragrant.
Add the chopped tomatoes, 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 0.5 teaspoon red chili powder, and 1 teaspoon salt. Mix and cook for 5-7 minutes until the tomatoes break down and the spice mixture forms a thick paste.
Pour in 1 cup of water and bring the mixture to a gentle simmer.
Stir in the cooked kidney beans and let them simmer in the sauce for 10 minutes, stirring occasionally.
Add the fresh spinach to the pan and cook for 2-3 minutes until wilted and well combined with the curry.
Taste and adjust seasoning if needed. Add more salt or spices to suit your preference.
Turn off the heat and garnish with chopped cilantro, if desired.
Serve hot with steamed rice, naan, or flatbreads.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3518 mg | 153% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 13.4 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3683 mg | 78% | |
*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.
