Low Carb Kidney Beans Curry
Savor the rich and hearty flavors of this Low Carb Kidney Beans Curry, a health-conscious twist on a comforting classic! Packed with protein-rich kidney beans and an aromatic blend of Indian spices like cumin, turmeric, and garam masala, this curry is perfect for those seeking a nutritious meal without sacrificing flavor. Fresh veggies like tomatoes and green bell peppers add vibrant color and a subtle sweetness, while a touch of cilantro beautifully rounds out the dish. With simple, step-by-step directions and just 15 minutes of prep time, this dish is ideal for busy weeknights or meal prepping. Serve it piping hot and enjoy a wholesome, low-carb delight that's as satisfying as it is easy to make.
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Recipe Information
Ingredients
- 2 cups Kidney beans
- 2 tablespoons Olive oil
- 1 large Onion
- 4 medium Garlic cloves
- 1 inch Ginger
- 1 teaspoon Cumin seeds
- 2 large Tomatoes
- 1 medium Green bell pepper
- 1 tablespoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 cup Water
- 0.25 cup Cilantro
Instructions
Rinse the kidney beans under cold water and set aside.
Heat the olive oil in a large pan over medium heat.
Chop the onion into small pieces, crush and mince the garlic, and grate the ginger.
Add the cumin seeds to the hot oil and sauté for about 30 seconds until they begin to sizzle.
Add the chopped onions to the pan and cook until they turn golden brown, about 5 minutes.
Add the minced garlic and grated ginger. Stir and cook for an additional 2 minutes.
Chop the tomatoes and green bell pepper into small pieces.
Add the chopped tomatoes and green bell pepper to the onion mixture. Cook for 4-5 minutes until tomatoes soften.
Add the coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 2 minutes.
Stir in the kidney beans and pour in the water. Mix everything together thoroughly.
Cover the pan with a lid and let it simmer for 15 minutes, stirring occasionally.
Remove the lid, add the garam masala, and cook uncovered for another 5 minutes to thicken the curry.
Chop the cilantro and garnish the kidney beans curry before serving.
Serve the kidney beans curry hot, garnished with fresh cilantro on top.
Nutrition Facts
Calories |
929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3951 mg | 172% | |
| Total Carbohydrate | 146.8 g | 53% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 30.3 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3312 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.
