Low Carb Soybean Curry

Indulge in the wholesome flavors of this Low Carb Soybean Curry, a hearty and nutrient-packed dish that’s perfect for a healthy, satisfying meal. This vibrant recipe features protein-rich soybeans simmered in a creamy coconut milk base, infused with aromatic spices like turmeric, cumin, and garam masala. Fresh spinach and a hint of green chili add a delicious depth of flavor and a pop of color, making this curry both comforting and nutritious. With only 15 minutes of prep time, this dish is an ideal choice for busy weeknights or meal prep. Serve it with cauliflower rice for a low-carb option or savor it on its own for a dairy-free, gluten-free, and high-protein delight that’s bursting with bold Indian-inspired flavors.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup dry soybeans
• 2 tablespoons coconut oil
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 1 inch piece, minced ginger
• 1 small, finely chopped (optional) green chili
• 1 large, finely chopped tomato
• 2 cups, chopped spinach
• 1 cup coconut milk
• 2 cups water
• 0.5 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons garam masala
• 0.5 teaspoons paprika
• 1 teaspoon (adjust to taste) salt
• 2 tablespoons, chopped fresh cilantro

Directions

Step 1

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

Step 2

Boil the soaked soybeans in 2 cups of water for 20-25 minutes, or until tender. Alternatively, use a pressure cooker or instant pot to speed up the process. Drain and set aside.

Step 3

Heat the coconut oil in a large skillet or saucepan over medium heat.

Step 4

Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.

Step 5

Stir in the minced garlic, ginger, and green chili (if using). Cook for another minute until fragrant.

Step 6

Add the chopped tomato and cook for 5-6 minutes, stirring occasionally, until the tomato softens and blends with the onion mixture.

Step 7

Stir in the spices: turmeric, cumin, coriander, garam masala, and paprika. Cook for 1 minute to bloom the spices.

Step 8

Add the cooked soybeans and chopped spinach to the skillet. Stir well to combine.

Step 9

Pour in the coconut milk and cook for 5 minutes, allowing the flavors to meld together.

Step 10

Taste and adjust the salt as needed. If the curry is too thick, add a splash of water to reach the desired consistency.

Step 11

Simmer for another 2-3 minutes to ensure everything is heated through.

Step 12

Remove from heat and garnish with freshly chopped cilantro.

Step 13

Serve hot with a side of cauliflower rice or enjoy as is for a wholesome, low-carb meal.

Nutrition Facts

Serving size	(1383.0g)

Amount per serving	% Daily Value*
Calories	1436.9

Total Fat 70.6g	0%
Saturated Fat 29.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 4230.3mg	0%
Total Carbohydrate 125.0g	0%
Dietary Fiber 26.4g	0%
Total Sugars 54.8g
Protein 80.6g	0%

Vitamin D 0IU	0%
Calcium 760.8mg	0%
Iron 37.6mg	0%
Potassium 4962.2mg	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: 43.6%

Protein: 22.1%

Carbs: 34.3%