Low Sodium Black Bean Curry
Dive into a hearty and wholesome meal with this Low Sodium Black Bean Curry, a perfect blend of rich, aromatic spices and vibrant vegetables. Packed with protein-rich black beans, creamy coconut milk, and a medley of fresh ingredients like bell peppers, onions, garlic, and ginger, this curry delivers a flavorful punch without the excess sodium. Gently seasoned with cumin, turmeric, paprika, and a hint of chili powder, it strikes the ideal balance between warmth and zest. Ready in under an hour, this dish is easy to prepare and suitable for anyone following a heart-friendly or low-salt diet. Garnished with fresh cilantro and a splash of lime juice, serve this curry alongside steamed rice or warm naan for a comforting, satisfying, and nutrient-packed meal. Perfect for busy weeknights or meal prep, it's a healthy, flavorful twist on classic black bean curry.
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Recipe Information
Ingredients
- 2 cans (15 oz each) black beans
- 2 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 1 inch piece fresh ginger
- 1 green bell pepper
- 1 red bell pepper
- 1 can (14 oz) canned diced tomatoes
- 1 can (13.5 oz) coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon red chili powder
- 0.25 cup fresh cilantro leaves
- 1 lime
- 1 cup water
Instructions
Rinse and drain the black beans in a colander and set aside.
Finely chop the onion, garlic, and ginger. Dice the green and red bell peppers into small pieces.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the garlic and ginger, and cook for another 2 minutes, stirring frequently to prevent burning.
Add the green and red bell peppers to the pot. Cook for an additional 5 minutes until the peppers begin to soften.
Stir in the cumin, coriander, turmeric, paprika, black pepper, and red chili powder. Cook the spices with the vegetables for 1 minute to enhance their flavors.
Pour in the canned diced tomatoes, including their juice, and add the water. Stir to combine with the vegetables and spices.
Add the coconut milk to the pot, stirring gently to incorporate it into the sauce.
Bring the mixture to a simmer, then add the rinsed black beans.
Reduce the heat to low, cover, and let the curry cook for 15-20 minutes, allowing the flavors to meld and thicken.
Stir occasionally and taste, adjusting spices if needed.
Once done, remove from heat and stir in fresh cilantro leaves and a squeeze of lime juice before serving.
Serve hot with a side of steamed rice or naan for a complete meal.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3242 mg | 141% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 67.5 g | 241% | |
| Total Sugars | 61.9 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 730 mg | 56% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2414 mg | 51% | |
*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.
