Keto Kidney Beans Curry

Indulge in the rich and comforting flavors of Keto Kidney Beans Curry, a low-carb twist on a classic favorite. This recipe features tender canned black soybeans as a keto-friendly alternative to traditional kidney beans, simmered in a velvety coconut milk base infused with aromatic spices like cumin, turmeric, and garam masala. Sizzling cumin seeds, caramelized onions, and a medley of garlic and ginger create a deeply flavorful base, while juicy tomatoes add a touch of tanginess to balance the creamy curry. Perfect for those following a ketogenic diet, this curry is ready in just 40 minutes and pairs beautifully with cauliflower rice or a fresh green salad. Garnished with vibrant cilantro, this dish is not only delicious but also packed with nourishing ingredients, making it a wholesome choice for your next meal.

Nutriscore Rating: 80/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Canned black soybeans
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 1 teaspoon Ginger, minced
• 2 medium Tomato, chopped
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 1 cup Coconut milk
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Rinse the canned black soybeans thoroughly under running water to remove excess salt and drain them.

Step 2

Heat the coconut oil in a large pan over medium heat.

Step 3

Add the cumin seeds and let them sizzle for about 30 seconds until they become aromatic.

Step 4

Add the finely chopped onion to the pan and sauté until they turn golden brown, approximately 5 minutes.

Step 5

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Step 6

Add the chopped tomatoes, ground cumin, ground coriander, turmeric powder, garam masala, and red chili powder. Cook until the tomatoes become soft and the oil starts to separate from the spice mixture, about 4-5 minutes.

Step 7

Add the rinsed and drained black soybeans to the pan and mix well with the tomato-spice mixture.

Step 8

Pour in the coconut milk and salt, stirring to combine everything evenly.

Step 9

Reduce the heat to low and let the curry simmer for about 15 minutes, allowing the flavors to meld together while stirring occasionally.

Step 10

Garnish the curry with freshly chopped cilantro and serve hot.

Nutrition Facts

Serving size	(1127.0g)

Amount per serving	% Daily Value*
Calories	915.9

Total Fat 49.1g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2939.0mg	0%
Total Carbohydrate 79.6g	0%
Dietary Fiber 33.3g	0%
Total Sugars 31.9g
Protein 45.7g	0%

Vitamin D 0IU	0%
Calcium 376.2mg	0%
Iron 14.4mg	0%
Potassium 2647.3mg	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: 46.9%

Protein: 19.4%

Carbs: 33.8%