Low Carb Soyabean Curry

Dive into the comforting flavors of this Low Carb Soyabean Curry, a wholesome and protein-packed dish that's perfect for healthy eating enthusiasts. Made with tender, slow-cooked soyabeans and simmered in a creamy blend of coconut milk and aromatic Indian spices like cumin, turmeric, and garam masala, this curry is both flavorful and satisfying without the carbs. The addition of fresh ginger, garlic, and tomatoes creates a rich, savory base that melds beautifully with the earthiness of the beans and the warmth of the spices. Ready in under an hour, this meal is perfect for busy weeknights and can be served with low-carb sides like cauliflower rice or zucchini noodles for a guilt-free indulgence. Packed with plant-based protein and bold flavors, this curry is a delicious way to elevate your low-carb meal repertoire!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Dry soyabeans
• 2 tablespoons Olive oil
• 1 teaspoon Cumin seeds
• 1 medium Onion, finely chopped
• 3 units Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 1 large Tomato, finely chopped
• 1 teaspoon Coriander powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 cup Coconut milk (unsweetened)
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Salt
• 2 cups Water

Directions

Step 1

Rinse the dry soyabeans thoroughly and soak them in water for at least 6-8 hours or overnight. Drain and rinse before cooking.

Step 2

In a pressure cooker or pot, add the soaked soyabeans and 2 cups of water. Cook until the beans are tender. This may take about 20 minutes in a pressure cooker or 45 minutes in a regular pot. Drain and set aside.

Step 3

Heat olive oil in a pan over medium heat. Add cumin seeds and let them splutter for 30 seconds.

Step 4

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

Step 5

Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant.

Step 6

Add the chopped tomato, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomato softens and the oil starts to separate, about 5-7 minutes.

Step 7

Add the cooked soyabeans to the pan and mix well to coat them with the spices.

Step 8

Pour in the coconut milk and let the curry simmer for 10 minutes. Stir occasionally to prevent sticking.

Step 9

Add garam masala and mix thoroughly. Taste and adjust seasoning, if necessary.

Step 10

Garnish with freshly chopped cilantro before serving.

Step 11

Serve the Low Carb Soyabean Curry hot with a low-carb accompaniment like cauliflower rice or zucchini noodles.

Nutrition Facts

Serving size	(1271.8g)

Amount per serving	% Daily Value*
Calories	1831.4

Total Fat 127.9g	0%
Saturated Fat 60.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2443.4mg	0%
Total Carbohydrate 102.3g	0%
Dietary Fiber 31.2g	0%
Total Sugars 31.7g
Protein 83.0g	0%

Vitamin D 0IU	0%
Calcium 748.4mg	0%
Iron 46.2mg	0%
Potassium 5084.7mg	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: 60.8%

Protein: 17.5%

Carbs: 21.6%