Sugar-Free Kidney Beans Curry
Savor the rich and hearty flavors of Sugar-Free Kidney Beans Curry, a wholesome and health-conscious spin on a classic comfort food. Packed with protein-rich kidney beans and a fragrant blend of spices like cumin, turmeric, and garam masala, this vibrant curry delivers bold taste without any added sugars. The recipe features a base of sautéed onions, pureed tomatoes, and a splash of olive oil, creating a luscious and naturally flavorful gravy that's both nourishing and satisfying. With a simple soaking and simmering method, this dish is approachable for weeknight cooking yet impressive enough for any occasion. Garnished with fresh cilantro, it's perfect as a pair with warm rice or flatbreads for a guilt-free, filling meal. Let this sugar-free dish delight your senses and fuel your body!
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Recipe Information
Ingredients
- 200 grams Kidney beans (dry)
- 1 large, finely chopped Onion
- 2 medium, pureed Tomato
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon (or to taste) Salt
- 500 milliliters Water
- 2 tablespoons, chopped Cilantro leaves
Instructions
Rinse the dry kidney beans thoroughly under cold water and soak them in water for 8 hours or overnight.
After soaking, drain the kidney beans and rinse them again.
In a large saucepan, bring 500 milliliters of water to a boil and add the soaked kidney beans. Cook on medium heat until tender, approximately 30 minutes or until the kidney beans are soft but still hold their shape.
In another pan, heat olive oil over medium heat. Add cumin seeds and let them splutter for a few seconds.
Add the finely chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the pureed tomatoes to the pan, along with coriander powder, turmeric powder, red chili powder, and salt. Mix everything well and cook until the oil separates from the spice mixture.
Once the tomatoes and spices are well-cooked, add the cooked kidney beans and about 250 milliliters of the water used for cooking the beans. Stir well to combine.
Let the curry simmer on low heat for 10 minutes, allowing the flavors to meld together. Stir occasionally.
Sprinkle garam masala over the curry and mix well. Adjust the consistency by adding more water if necessary.
Remove from heat and garnish with chopped cilantro leaves.
Serve the sugar-free kidney beans curry hot with rice or flatbreads.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4817 mg | 209% | |
| Total Carbohydrate | 175.5 g | 64% | |
| Dietary Fiber | 60.0 g | 214% | |
| Total Sugars | 34.9 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3993 mg | 85% | |
*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.
