Soy-Free Kidney Beans Curry
Savor the bold and comforting flavors of this Soy-Free Kidney Beans Curry, a wholesome plant-based dish that's as nourishing as it is delicious! Perfect for those seeking a soy-free, high-protein option, this curry combines tender kidney beans with aromatic spices like cumin, coriander, and garam masala. A foundation of sautéed onions, garlic, and ginger is elevated with a vibrant tomato base, while a splash of fresh lemon juice and cilantro adds a bright, zesty finish. Ready in just 45 minutes, this gluten-free, vegan-friendly recipe is ideal for weeknight dinners, pairing perfectly with steamed rice or warm bread. Packed with nutrients and bursting with flavor, it’s a surefire way to satisfy your curry cravings without the soy!
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Recipe Information
Ingredients
- 2 cups Kidney beans (canned or soaked and cooked)
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 large Tomatoes, pureed
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder (adjust to taste)
- 1.5 cups Water
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil in a large pan over medium heat.
Add the cumin seeds and let them splutter for a few seconds.
Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
Add the pureed tomatoes, stirring well, and cook for about 5 minutes until the oil begins to separate from the mixture.
Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook for 2 more minutes to let the spices bloom.
Add the kidney beans to the mixture and stir well to combine with the spices.
Pour in the water and bring the mixture to a simmer.
Cover the pan with a lid and let the curry simmer for about 15 minutes, stirring occasionally.
Uncover the pan, stir in the garam masala, and adjust seasoning with more salt or chili powder if desired.
Simmer for another 5 minutes, allowing the curry to thicken.
Turn off the heat and stir in the fresh cilantro and lemon juice.
Serve hot with rice or bread of your choice.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3342 mg | 145% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 13.9 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2484 mg | 53% | |
*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.
