Low Carb Soybean Curry
Discover the vibrant flavors of this Low Carb Soybean Curry, a wholesome and nutrient-packed dish that's perfect for healthy weeknight dinners. Made with tender boiled soybeans, aromatic spices like turmeric, cumin, and garam masala, and creamy coconut milk, this hearty curry is both satisfying and rich in plant-based protein. Fresh spinach and tomatoes add a boost of color and nutrition, while coconut oil enhances the dish with a subtle richness. Ready in under an hour, this recipe is ideal for anyone seeking a flavorful, low-carb alternative to traditional curries. Serve it with cauliflower rice or enjoy as is for a guilt-free, comforting meal that's sure to impress!
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Recipe Information
Ingredients
- 1 cup dry soybeans
- 2 tablespoons coconut oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 inch piece, minced ginger
- 1 small, finely chopped (optional) green chili
- 1 large, finely chopped tomato
- 2 cups, chopped spinach
- 1 cup coconut milk
- 2 cups water
- 0.5 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons garam masala
- 0.5 teaspoons paprika
- 1 teaspoon (adjust to taste) salt
- 2 tablespoons, chopped fresh cilantro
Instructions
Rinse the soybeans thoroughly and soak them in water for at least 8 hours or overnight. Drain and rinse before cooking.
Boil the soaked soybeans in 2 cups of water for 20-25 minutes, or until tender. Alternatively, use a pressure cooker or instant pot to speed up the process. Drain and set aside.
Heat the coconut oil in a large skillet or saucepan over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic, ginger, and green chili (if using). Cook for another minute until fragrant.
Add the chopped tomato and cook for 5-6 minutes, stirring occasionally, until the tomato softens and blends with the onion mixture.
Stir in the spices: turmeric, cumin, coriander, garam masala, and paprika. Cook for 1 minute to bloom the spices.
Add the cooked soybeans and chopped spinach to the skillet. Stir well to combine.
Pour in the coconut milk and cook for 5 minutes, allowing the flavors to meld together.
Taste and adjust the salt as needed. If the curry is too thick, add a splash of water to reach the desired consistency.
Simmer for another 2-3 minutes to ensure everything is heated through.
Remove from heat and garnish with freshly chopped cilantro.
Serve hot with a side of cauliflower rice or enjoy as is for a wholesome, low-carb meal.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4230 mg | 184% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 54.8 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 761 mg | 59% | |
| Iron | 37.6 mg | 209% | |
| Potassium | 4962 mg | 106% | |
*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.
