High Protein Kidney Beans Curry

Packed with plant-based protein and bursting with aromatic spices, this High Protein Kidney Beans Curry is a flavorful and nutritious dish perfect for a quick weeknight dinner or an impressive weekend meal. Featuring tender kidney beans simmered in a rich, spiced tomato sauce infused with cumin, coriander, and garam masala, this Indian-inspired curry delivers a warm and satisfying depth of flavor. Ready in just 45 minutes, it’s a wholesome vegan recipe that’s as easy to prepare as it is delicious. Serve it hot with steamed rice or your favorite flatbread for a hearty, protein-rich meal that’s sure to please everyone at the table. Perfect for those looking for high-protein vegan recipes, vegetarian curry ideas, or easy comfort food with an exotic twist!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Kidney beans, canned
• 2 tablespoons Olive oil
• 1 Onion, medium, finely chopped
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 Tomatoes, large, pureed
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 1 cup Water
• 2 tablespoons Coriander leaves, chopped

Directions

Step 1

Rinse and drain the canned kidney beans thoroughly under cold water and set aside.

Step 2

Heat the olive oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

Step 3

Add the finely chopped onion to the pan and sauté until golden brown, about 5-7 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until the raw aroma disappears.

Step 5

Pour in the pureed tomatoes and stir well. Cook the mixture for about 5-6 minutes until it thickens and the oil starts to separate from the tomato paste.

Step 6

Add ground coriander, turmeric powder, red chili powder, and salt. Mix well to combine the spices with the tomato mixture.

Step 7

Introduce the kidney beans to the pan and mix to coat them with the spiced tomato sauce.

Step 8

Pour in 1 cup of water and bring the mixture to a gentle boil.

Step 9

Reduce the heat to low and let the curry simmer uncovered for about 10-15 minutes, allowing flavors to meld and the liquid to reduce slightly.

Step 10

Stir in the garam masala and let the curry cook for an additional 2 minutes.

Step 11

Garnish with freshly chopped coriander leaves and serve hot with rice or bread of choice.

Nutrition Facts

Serving size	(1086.8g)

Amount per serving	% Daily Value*
Calories	789.7

Total Fat 32.3g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3277.9mg	0%
Total Carbohydrate 101.2g	0%
Dietary Fiber 29.8g	0%
Total Sugars 14.0g
Protein 30.8g	0%

Vitamin D 0IU	0%
Calcium 285.5mg	0%
Iron 14.0mg	0%
Potassium 2332.4mg	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: 35.5%

Protein: 15.0%

Carbs: 49.4%