Low Carb Hearty Beans Curry
Indulge in the comforting warmth of this **Low Carb Hearty Beans Curry**, a delightful twist on a traditional bean stew that’s perfect for health-conscious food lovers. Packed with the wholesome goodness of black beans, kidney beans, zucchini, and bell peppers, this low-carb recipe becomes irresistibly creamy and flavorful with the addition of coconut milk and an aromatic blend of Indian spices like garam masala, turmeric, and cumin. Ready in just 45 minutes, this protein-packed curry is not only rich in nutrients but also gluten-free and vegan-friendly. Serve it as a standalone dish or pair it with cauliflower rice for a satisfying and guilt-free meal. Finish it off with a burst of freshness from chopped cilantro and a spritz of lemon juice—your taste buds will thank you!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 medium Green bell pepper, diced
- 1 large Tomato, diced
- 1 medium Zucchini, diced
- 1 cup Cooked black beans, rinsed and drained
- 1 cup Cooked kidney beans, rinsed and drained
- 1 cup Water
- 1 cup Coconut milk
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Stir in the chopped onion and sauté for 5 minutes or until translucent.
Add the minced garlic and ginger, and continue to sauté for another minute.
Add the diced green bell pepper, tomato, and zucchini; cook for 5 minutes, stirring occasionally.
Mix in the cooked black beans and kidney beans, and stir well with the vegetables.
Pour in the water and coconut milk, and bring the mixture to a gentle simmer.
Stir in the ground coriander, ground cumin, garam masala, turmeric powder, red chili powder, and salt.
Simmer uncovered for 15 minutes, allowing the flavors to meld and the curry to thicken slightly.
Taste and adjust the seasoning if necessary.
Remove from heat and stir in the chopped cilantro and lemon juice.
Serve the curry hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 147.8 g | 54% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 35.8 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3301 mg | 70% | |
*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.
