Low Carb Hearty Beans Curry

Savor the flavors of this Low Carb Hearty Beans Curry, a vibrant and nutritious dish that perfectly balances wholesome ingredients with bold, aromatic spices. Packed with fiber-rich black beans and kidney beans, this recipe keeps it low-carb by incorporating fresh veggies like zucchini, bell peppers, and tomatoes, all simmered in a creamy blend of coconut milk and warming Indian spices. The addition of cumin seeds, garam masala, and turmeric creates a fragrant, comforting curry that’s ideal for weeknight dinners or meal prep. Ready in just 45 minutes, this recipe is a delightful vegetarian and gluten-free option that pairs beautifully with cauliflower rice or a simple green salad. Topped with fresh cilantro and a pop of lemon juice, it’s a truly satisfying dish for anyone craving healthy, hearty comfort food.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 teaspoon Cumin seeds
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 medium Green bell pepper, diced
• 1 large Tomato, diced
• 1 medium Zucchini, diced
• 1 cup Cooked black beans, rinsed and drained
• 1 cup Cooked kidney beans, rinsed and drained
• 1 cup Water
• 1 cup Coconut milk
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 0.25 cup Fresh cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

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

Step 2

Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 3

Stir in the chopped onion and sauté for 5 minutes or until translucent.

Step 4

Add the minced garlic and ginger, and continue to sauté for another minute.

Step 5

Add the diced green bell pepper, tomato, and zucchini; cook for 5 minutes, stirring occasionally.

Step 6

Mix in the cooked black beans and kidney beans, and stir well with the vegetables.

Step 7

Pour in the water and coconut milk, and bring the mixture to a gentle simmer.

Step 8

Stir in the ground coriander, ground cumin, garam masala, turmeric powder, red chili powder, and salt.

Step 9

Simmer uncovered for 15 minutes, allowing the flavors to meld and the curry to thicken slightly.

Step 10

Taste and adjust the seasoning if necessary.

Step 11

Remove from heat and stir in the chopped cilantro and lemon juice.

Step 12

Serve the curry hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1669.9g)

Amount per serving	% Daily Value*
Calories	1015.9

Total Fat 34.8g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2470.3mg	0%
Total Carbohydrate 147.8g	0%
Dietary Fiber 39.9g	0%
Total Sugars 35.8g
Protein 41.6g	0%

Vitamin D 0IU	0%
Calcium 342.7mg	0%
Iron 19.7mg	0%
Potassium 3300.6mg	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: 29.2%

Protein: 15.5%

Carbs: 55.2%