Low Sodium Soyabean Curry

Savor the hearty goodness of Low Sodium Soyabean Curry, a wholesome and flavorful dish that's perfect for health-conscious food lovers. Packed with protein-rich soybeans and simmered in a creamy coconut milk base, this curry delivers bold flavors with the help of aromatic spices like turmeric, cumin, and garam masala. The use of low-sodium vegetable stock ensures a guilt-free indulgence without compromising on taste. Finished with a burst of fresh cilantro and zesty lemon juice, this comforting curry pairs beautifully with brown rice, quinoa, or flatbread. Ready in just an hour, it's an ideal plant-based meal that's vibrant, nutritious, and delicious!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Dry soybeans
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 2 medium Tomatoes, finely chopped
• 2 cups Low-sodium vegetable stock
• 1 cup Coconut milk (unsweetened)
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 1 teaspoon Garam masala
• 0.25 teaspoon Red chili powder (optional)
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Lemon juice

Directions

Step 1

Rinse the dry soybeans thoroughly and soak them in water overnight or for at least 8 hours.

Step 2

Drain the soaked soybeans and transfer them to a pressure cooker or large pot. Add enough water to cover the soybeans and cook until tender. If using a pressure cooker, cook for about 15-20 minutes. Drain and set aside.

Step 3

Heat olive oil in a large pan over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

Step 4

Add the minced garlic and grated ginger to the pan. Sauté for another minute until fragrant.

Step 5

Stir in the chopped tomatoes and cook until they break down into a thick sauce, about 5-7 minutes.

Step 6

Add the ground turmeric, ground coriander, ground cumin, garam masala, and optional red chili powder. Stir well to coat the tomato mixture with the spices.

Step 7

Pour in the low-sodium vegetable stock and bring the mixture to a gentle simmer.

Step 8

Add the cooked soybeans to the curry base. Stir thoroughly and let it simmer for 10 minutes to allow the flavors to meld together.

Step 9

Stir in the coconut milk and cook for an additional 5 minutes. Adjust the consistency of the curry with water if needed.

Step 10

Turn off the heat and finish with a squeeze of lemon juice and freshly chopped cilantro.

Step 11

Serve hot with brown rice, quinoa, or low-sodium flatbread for a complete meal.

Nutrition Facts

Serving size	(1331.1g)

Amount per serving	% Daily Value*
Calories	1852.1

Total Fat 127.7g	0%
Saturated Fat 60.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 345.9mg	0%
Total Carbohydrate 107.3g	0%
Dietary Fiber 31.0g	0%
Total Sugars 35.4g
Protein 83.1g	0%

Vitamin D 0IU	0%
Calcium 732.8mg	0%
Iron 45.2mg	0%
Potassium 5363.4mg	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: 60.1%

Protein: 17.4%

Carbs: 22.5%