Low Sodium Black Bean Curry

Savor the robust flavors of this Low Sodium Black Bean Curry, a wholesome and heart-healthy twist on a classic dish. Packed with protein-rich black beans, vibrant bell peppers, aromatic spices, and creamy coconut milk, this curry delivers bold, satisfying flavors without relying on added salt. Its layered seasoning of cumin, turmeric, coriander, and paprika creates a warming, fragrant base, while fresh cilantro and a zesty lime finish keep it light and refreshing. Perfect for busy weeknights, this vegan-friendly curry comes together in under an hour and pairs beautifully with fluffy steamed rice or warm naan. Enjoy a deliciously comforting meal that's both nutritious and low in sodium, ideal for those mindful of their health.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cans (15 oz each) black beans
• 2 tablespoons olive oil
• 1 large onion
• 4 garlic cloves
• 1 inch piece fresh ginger
• 1 green bell pepper
• 1 red bell pepper
• 1 can (14 oz) canned diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon red chili powder
• 0.25 cup fresh cilantro leaves
• 1 lime
• 1 cup water

Directions

Step 1

Rinse and drain the black beans in a colander and set aside.

Step 2

Finely chop the onion, garlic, and ginger. Dice the green and red bell peppers into small pieces.

Step 3

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Step 4

Stir in the garlic and ginger, and cook for another 2 minutes, stirring frequently to prevent burning.

Step 5

Add the green and red bell peppers to the pot. Cook for an additional 5 minutes until the peppers begin to soften.

Step 6

Stir in the cumin, coriander, turmeric, paprika, black pepper, and red chili powder. Cook the spices with the vegetables for 1 minute to enhance their flavors.

Step 7

Pour in the canned diced tomatoes, including their juice, and add the water. Stir to combine with the vegetables and spices.

Step 8

Add the coconut milk to the pot, stirring gently to incorporate it into the sauce.

Step 9

Bring the mixture to a simmer, then add the rinsed black beans.

Step 10

Reduce the heat to low, cover, and let the curry cook for 15-20 minutes, allowing the flavors to meld and thicken.

Step 11

Stir occasionally and taste, adjusting spices if needed.

Step 12

Once done, remove from heat and stir in fresh cilantro leaves and a squeeze of lime juice before serving.

Step 13

Serve hot with a side of steamed rice or naan for a complete meal.

Nutrition Facts

Serving size	(2492.4g)

Amount per serving	% Daily Value*
Calories	1502.4

Total Fat 50.6g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 6.2g
Cholesterol 7.9mg	0%
Sodium 3241.5mg	0%
Total Carbohydrate 220.2g	0%
Dietary Fiber 67.5g	0%
Total Sugars 61.9g
Protein 57.0g	0%

Vitamin D 0IU	0%
Calcium 729.6mg	0%
Iron 21.4mg	0%
Potassium 2414.0mg	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: 29.1%

Protein: 14.6%

Carbs: 56.3%