Low Sodium Kidney Beans Curry

Savor the robust flavors of this Low Sodium Kidney Beans Curry, a wholesome and heart-healthy twist on a classic Indian dish. Made from tender, protein-packed kidney beans simmered in a fragrant tomato-based gravy infused with aromatic spices like cumin, coriander, and garam masala, this curry offers a rich depth of flavor without the need for added salt. Fresh ginger, garlic, and a splash of zesty lemon juice brighten the dish, while a sprinkle of fresh cilantro adds a vibrant finishing touch. Perfectly suited for those seeking low-sodium meal options, this vegetarian recipe pairs beautifully with brown rice or whole grain roti for a nourishing and satisfying meal. Whether you're meal-prepping or enjoying a cozy family dinner, this low-sodium curry is as comforting as it is flavorful!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Dried kidney beans
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 2 cups Tomatoes, pureed
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground coriander
• 0.5 teaspoons Turmeric powder
• 0.5 teaspoons Cayenne pepper
• 1 teaspoon Garam masala
• 1 Bay leaf
• 0.25 cup Cilantro, chopped
• 1 tablespoon Lemon juice
• 4 cups Water

Directions

Step 1

Rinse the dried kidney beans thoroughly under cold water. Soak them in enough water to fully submerge overnight, or for at least 8 hours.

Step 2

Drain the soaked beans and rinse them again. Place the beans in a large pot with 4 cups of fresh water and a bay leaf.

Step 3

Bring the pot to a boil over high heat, then reduce the heat to low and let it simmer for 30-40 minutes, or until the beans are tender. Drain and set aside, discarding the bay leaf.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

Step 5

Add the chopped onion to the skillet and sauté for 5-6 minutes, or until the onions are translucent and slightly golden.

Step 6

Stir in the minced garlic and grated ginger, and sauté for an additional 2 minutes.

Step 7

Add the pureed tomatoes to the skillet, followed by ground coriander, turmeric powder, and cayenne pepper. Cook for 5 minutes while stirring to allow the flavors to meld.

Step 8

Add the cooked kidney beans to the skillet along with half a cup of water. Stir well to combine all the ingredients.

Step 9

Let the curry simmer on low heat for 10 minutes, allowing the beans to absorb the flavors of the spices.

Step 10

Stir in the garam masala and lemon juice, mixing thoroughly.

Step 11

Garnish the curry with chopped cilantro just before serving.

Step 12

Serve hot with cooked brown rice or whole grain roti.

Nutrition Facts

Serving size	(1874.5g)

Amount per serving	% Daily Value*
Calories	1211.7

Total Fat 33.2g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 220.1mg	0%
Total Carbohydrate 185.6g	0%
Dietary Fiber 61.5g	0%
Total Sugars 33.3g
Protein 60.3g	0%

Vitamin D 0IU	0%
Calcium 559.7mg	0%
Iron 29.1mg	0%
Potassium 5415.4mg	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: 23.3%

Protein: 18.8%

Carbs: 57.9%