High Protein Hearty Beans Curry

Packed with plant-based protein and bold aromatic spices, this High Protein Hearty Beans Curry is a nourishing one-pot meal that's perfect for satisfying your comfort food cravings. Featuring a medley of kidney beans, chickpeas, black beans, and lentils simmered in a fragrant tomato-based sauce infused with cumin, turmeric, garam masala, and fresh ginger, this dish delivers layers of flavor in every bite. It's a gluten-free, high-fiber recipe that's ready in just 45 minutes, making it ideal for weeknight dinners or meal prep. Top with a sprinkle of fresh cilantro and a squeeze of bright lemon juice for a finishing touch, and serve with fluffy rice or warm flatbread for the ultimate plant-powered feast. Perfect for vegans, vegetarians, and anyone looking for a hearty and healthy plant-based curry!

Nutriscore Rating: 90/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large, finely chopped onion
• 4 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon or to taste red chili powder
• 2 tablespoons tomato paste
• 1 14 oz can diced tomatoes
• 1 cup, drained and rinsed cooked kidney beans
• 1 cup, drained and rinsed cooked chickpeas
• 1 cup, drained and rinsed cooked black beans
• 1 cup cooked lentils
• 2 cups vegetable broth
• to taste salt
• 0.5 cup, chopped fresh cilantro
• 1 tablespoon lemon juice

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the chopped onions and sauté until they become translucent, about 5 minutes.

Step 3

Add the minced garlic and grated ginger, and cook for another 2 minutes, stirring frequently.

Step 4

Add cumin seeds, coriander powder, turmeric powder, garam masala, and red chili powder to the pot, and stir for 1 minute until fragrant.

Step 5

Stir in the tomato paste and cook for 2 minutes, then add the diced tomatoes and cook for another 5 minutes, allowing the mixture to thicken.

Step 6

Add the kidney beans, chickpeas, black beans, and lentils to the pot, mixing well with the tomato mixture.

Step 7

Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes. Stir occasionally.

Step 8

Season the curry with salt to taste.

Step 9

Remove from heat, and stir in the fresh cilantro and lemon juice.

Step 10

Serve hot with rice or flatbread.

Nutrition Facts

Serving size	(1947.8g)

Amount per serving	% Daily Value*
Calories	1709.8

Total Fat 43.2g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 1643.3mg	0%
Total Carbohydrate 261.9g	0%
Dietary Fiber 79.3g	0%
Total Sugars 45.7g
Protein 86.3g	0%

Vitamin D 0IU	0%
Calcium 593.0mg	0%
Iron 33.4mg	0%
Potassium 5294.0mg	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: 21.8%

Protein: 19.4%

Carbs: 58.8%