Low Fat Hearty Bean Curry

Warm up your dinner table with this flavorful Low Fat Hearty Bean Curry, a wholesome and satisfying dish that's packed with plant-based protein, vibrant spices, and nutrient-rich ingredients. This one-pot recipe combines tender kidney beans, chickpeas, and a medley of aromatic spices like curry powder, cumin, and turmeric for a bold, comforting meal that's as good for your body as it is for your taste buds. Simmered in a light yet savory tomato and vegetable broth base, this curry is low in fat but high in flavor, making it a perfect option for health-conscious food lovers. Ready in just 45 minutes, it's an excellent weekday dinner served over fluffy brown rice, garnished with fresh cilantro and a splash of lime for added zest. Whether you're meal-prepping or feeding the family, this hearty vegan curry fits the bill for a nutritious, crowd-pleasing dish.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium, chopped onion
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 1 medium, chopped red bell pepper
• 14.5 ounces canned diced tomatoes
• 15 ounces, drained and rinsed canned kidney beans
• 15 ounces, drained and rinsed canned chickpeas
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric
• 2 cups low-sodium vegetable broth
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup, chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 4 cups cooked brown rice

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 2

Stir in the minced garlic and grated ginger, and cook for an additional minute until fragrant.

Step 3

Add the chopped red bell pepper and cook for 2-3 minutes until slightly softened.

Step 4

Stir in the curry powder, ground cumin, ground coriander, and turmeric. Cook for 1 minute to toast the spices.

Step 5

Add the canned diced tomatoes with their juices, kidney beans, chickpeas, and vegetable broth. Stir everything together to combine.

Step 6

Season with salt and black pepper, then raise the heat to bring the mixture to a simmer.

Step 7

Once simmering, reduce the heat to medium-low and cook for 20 minutes, stirring occasionally, until the flavors meld together and the mixture thickens slightly.

Step 8

Remove from heat and stir in the fresh lime juice and chopped cilantro.

Step 9

Serve the bean curry over cooked brown rice, and garnish with additional cilantro if desired.

Nutrition Facts

Serving size	(2866.4g)

Amount per serving	% Daily Value*
Calories	2288.2

Total Fat 44.0g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 7.7g
Cholesterol 8.2mg	0%
Sodium 10519.5mg	0%
Total Carbohydrate 396.6g	0%
Dietary Fiber 69.8g	0%
Total Sugars 39.6g
Protein 79.7g	0%

Vitamin D 0IU	0%
Calcium 556.3mg	0%
Iron 36.5mg	0%
Potassium 5003.7mg	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: 17.2%

Protein: 13.9%

Carbs: 68.9%