Low Fat Hearty Beans Curry

Savor the comforting flavors of this Low Fat Hearty Beans Curry, a wholesome and nutritious dish perfect for weeknight dinners or meal prep. Packed with protein-rich mixed beans, vibrant fresh spinach, and a fragrant blend of curry spices, this one-pot wonder delivers bold, satisfying taste without the extra fat. The subtle heat from cumin, turmeric, and red chili powder is perfectly balanced by a splash of zesty lemon juice and the natural sweetness of sautéed tomatoes and bell peppers. Ready in just 45 minutes, this plant-based curry is an excellent low-fat option that’s both hearty and healthy. Serve it over fluffy steamed rice or with whole-grain bread for a filling, fiber-rich meal that’s as comforting as it is nourishing. Vegan, gluten-free, and rich in comforting spices, this dish is destined to become a staple in your household!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 large, finely chopped onion
• 3 minced garlic cloves
• 1 tablespoon, freshly grated ginger
• 2 medium, chopped tomato
• 2 cans (15 oz each), drained and rinsed mixed beans
• 1 tablespoon curry powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 cup, low sodium vegetable broth
• 1 medium, chopped bell pepper
• 2 cups, fresh spinach
• 1 tablespoon lemon juice
• 0.5 teaspoon or to taste salt
• 0.25 teaspoon black pepper
• 2 tablespoons, chopped cilantro

Directions

Step 1

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

Step 2

Add cumin seeds and let them sizzle for about 30 seconds until they begin to pop.

Step 3

Stir in the chopped onion and cook until translucent, roughly 4-5 minutes.

Step 4

Add the minced garlic and grated ginger, and sauté for another minute until fragrant.

Step 5

Mix in the chopped tomatoes and cook until they soften, about 5 minutes.

Step 6

Add the drained and rinsed mixed beans to the pan and stir to combine.

Step 7

Sprinkle in the curry powder, turmeric powder, and red chili powder, stirring well to coat the beans in the spices.

Step 8

Pour in the vegetable broth and bring to a gentle simmer.

Step 9

Add the chopped bell pepper and allow the curry to cook for another 10 minutes, stirring occasionally.

Step 10

Stir in the fresh spinach and let it wilt into the curry, around 2-3 minutes.

Step 11

Remove the pan from heat, then stir in the lemon juice, salt, and black pepper.

Step 12

Garnish with chopped cilantro before serving.

Step 13

Serve with steamed rice or whole grain bread for a complete meal.

Nutrition Facts

Serving size	(1769.2g)

Amount per serving	% Daily Value*
Calories	1793.1

Total Fat 25.0g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 2.4g
Cholesterol 0mg	0%
Sodium 8822.7mg	0%
Total Carbohydrate 308.4g	0%
Dietary Fiber 78.0g	0%
Total Sugars 50.2g
Protein 92.2g	0%

Vitamin D 0IU	0%
Calcium 736.1mg	0%
Iron 35.1mg	0%
Potassium 5902.2mg	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: 12.3%

Protein: 20.2%

Carbs: 67.5%