High Protein Hearty Bean Curry

Packed with plant-based power, this High Protein Hearty Bean Curry is a flavorful, nutrient-dense dish perfect for busy weeknights or meal prep. A beautiful medley of kidney beans, chickpeas, and black beans is simmered in a rich, spiced coconut-tomato sauce infused with aromatic garlic, ginger, and warming Indian spices like cumin, coriander, and garam masala. Fresh spinach and a splash of tangy lemon juice add brightness to this satisfying and wholesome recipe, balancing its bold flavors. Ready in under 45 minutes, this protein-packed curry is vegan, gluten-free, and pairs beautifully with fluffy basmati rice or warm naan. Whether you're looking to boost your protein intake or simply enjoy a comforting meatless meal, this hearty curry hits all the right notes!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 red chili, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 15-ounce can canned diced tomatoes
• 1 14-ounce can coconut milk
• 1 15-ounce can canned kidney beans, drained and rinsed
• 1 15-ounce can canned chickpeas, drained and rinsed
• 1 15-ounce can canned black beans, drained and rinsed
• 2 cups spinach leaves, roughly chopped
• 0 to taste salt
• 0 to taste black pepper
• 0.25 cup fresh cilantro, chopped
• 0.5 lemon, juiced

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 3

Stir in the minced garlic, grated ginger, and chopped red chili. Cook for another 2 minutes until fragrant.

Step 4

Add the cumin, coriander, turmeric, and garam masala to the pot, stirring well to coat the onions and spices with oil.

Step 5

Pour in the canned diced tomatoes and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

Step 6

Add the kidney beans, chickpeas, and black beans to the pot. Stir well to combine.

Step 7

Allow the curry to simmer for about 15 minutes, stirring occasionally. This will let the beans soften and the flavors meld.

Step 8

Add the chopped spinach and let it wilt into the curry for about 2 minutes.

Step 9

Season the curry with salt and black pepper to taste.

Step 10

Once the beans are tender and the spinach is wilted, remove the pot from the heat.

Step 11

Stir in the chopped cilantro and lemon juice. Mix well.

Step 12

Serve the bean curry hot, garnished with additional cilantro if desired. Pair with cooked rice or naan for a complete meal.

Nutrition Facts

Serving size	(2520.4g)

Amount per serving	% Daily Value*
Calories	1979.6

Total Fat 56.5g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 6.3g
Cholesterol 8.5mg	0%
Sodium 5612.9mg	0%
Total Carbohydrate 299.2g	0%
Dietary Fiber 85.5g	0%
Total Sugars 66.4g
Protein 86.9g	0%

Vitamin D 0IU	0%
Calcium 835.6mg	0%
Iron 34.7mg	0%
Potassium 5845.0mg	0%

*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.

Source of Calories

Fat: 24.8%

Protein: 16.9%

Carbs: 58.3%