Low Carb Soyabean Curry
Savor the rich, hearty flavors of this Low Carb Soyabean Curry, a delicious and nutrient-packed dish perfect for a healthy yet satisfying meal. Featuring tender soyabeans simmered in a flavorful blend of spices like cumin, coriander, and garam masala, this curry is elevated with a creamy touch of unsweetened coconut milk. With a prep time of just 15 minutes, this wholesome recipe is ideal for busy weeknights while being low-carb and protein-rich, making it an excellent choice for those on keto or low-carb diets. Serve it piping hot with cauliflower rice or zucchini noodles for a guilt-free and comforting meal. Packed with fiber, plant-based protein, and bold Indian-inspired flavors, this soyabean curry is sure to become a staple in your healthy recipe repertoire!
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Recipe Information
Ingredients
- 1 cup Dry soyabeans
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 large Tomato, finely chopped
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 cup Coconut milk (unsweetened)
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 2 cups Water
Instructions
Rinse the dry soyabeans thoroughly and soak them in water for at least 6-8 hours or overnight. Drain and rinse before cooking.
In a pressure cooker or pot, add the soaked soyabeans and 2 cups of water. Cook until the beans are tender. This may take about 20 minutes in a pressure cooker or 45 minutes in a regular pot. Drain and set aside.
Heat olive oil in a pan over medium heat. Add cumin seeds and let them splutter for 30 seconds.
Add the finely chopped onion to the pan and sauté until golden brown, about 5 minutes.
Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant.
Add the chopped tomato, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomato softens and the oil starts to separate, about 5-7 minutes.
Add the cooked soyabeans to the pan and mix well to coat them with the spices.
Pour in the coconut milk and let the curry simmer for 10 minutes. Stir occasionally to prevent sticking.
Add garam masala and mix thoroughly. Taste and adjust seasoning, if necessary.
Garnish with freshly chopped cilantro before serving.
Serve the Low Carb Soyabean Curry hot with a low-carb accompaniment like cauliflower rice or zucchini noodles.
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 31.7 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 46.2 mg | 257% | |
| Potassium | 5085 mg | 108% | |
*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.
