Sugar-Free Hearty Beans Curry
Dive into the wholesome goodness of our *Sugar-Free Hearty Beans Curry*, a nourishing, flavor-packed dish that's perfect for healthy weeknight meals. Bursting with the rich aroma of fragrant spices like garam masala, cumin, and coriander, this curry features protein-rich mixed beans simmered in creamy coconut milk and tangy unsweetened tomatoes. A touch of spice from red chili and the warmth of a cinnamon stick make each bite a comforting delight. With fresh spinach folded in at the end and a vibrant garnish of cilantro, this vegan and sugar-free recipe is both hearty and wholesome. Ready in just an hour, it's an ideal gluten-free dinner option to serve with rice, quinoa, or flatbread. Perfect for those craving a nutritious, flavor-forward meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, finely chopped
- 4 units garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 unit red chili, finely chopped
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 unit cinnamon stick
- 400 grams canned chopped tomatoes (unsweetened)
- 400 milliliters coconut milk
- 800 grams canned mixed beans, drained and rinsed
- 100 grams spinach leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat the olive oil in a large pan over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic, ginger, and red chili, cooking for another 2 minutes until fragrant.
Add the coriander, cumin, turmeric, garam masala, and the cinnamon stick, stirring well to coat the onion mix.
Pour in the chopped tomatoes and bring to a simmer. Let it cook for about 10 minutes until it thickens slightly.
Stir in the coconut milk and mix well, then add the mixed beans and season with salt and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally.
Add the spinach leaves, stirring them into the curry until they wilt.
Remove the cinnamon stick, taste the curry, and adjust the seasoning if necessary.
Garnish with fresh chopped cilantro before serving.
Serve hot with rice, quinoa, or your choice of bread.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4258 mg | 185% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 52.0 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3941 mg | 84% | |
*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.
