Low Sodium Soybean Curry

Discover the wholesome flavors of this Low Sodium Soybean Curry, a nutrient-packed, heart-healthy recipe that doesn’t compromise on taste. Tender soybeans are simmered in a rich, aromatic sauce made with creamy coconut milk, crushed tomatoes, and fragrant spices like cumin, coriander, and turmeric. Packed with fiber and plant-based protein, this curry is further elevated with a burst of freshness from spinach and cilantro, and a tangy twist of lemon juice. Perfect for those seeking a low-sodium option, this curry offers a flavorful, balanced meal when served alongside brown rice, quinoa, or whole-grain flatbread. Ready in just over an hour, it’s as satisfying as it is easy to prepare, making it a must-try addition to your healthy eating repertoire.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup Dried soybeans
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground turmeric
• 2 cups Low sodium vegetable broth
• 1 cup Coconut milk, unsweetened
• 1 cup Crushed tomatoes
• 2 cups Fresh spinach leaves
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Lemon juice
• 0.25 teaspoon Ground black pepper
• 0.25 teaspoon Crushed red pepper flakes (optional)

Directions

Step 1

Rinse the dried soybeans under cold water, then soak them overnight in a bowl of water.

Step 2

Drain and rinse the soaked soybeans. Transfer them to a pot, cover with water, and boil for 45-50 minutes or until tender. Drain and set aside.

Step 3

In a large skillet or saucepan, heat olive oil over medium heat. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

Step 4

Add the minced garlic and grated ginger, stirring for 1-2 minutes until fragrant.

Step 5

Stir in the ground cumin, coriander, turmeric, and optional red pepper flakes. Cook for 30 seconds to toast the spices.

Step 6

Pour in the low sodium vegetable broth, coconut milk, and crushed tomatoes. Stir well to combine.

Step 7

Add the cooked soybeans to the skillet and stir. Bring the mixture to a gentle simmer. Cover and let cook for 15 minutes, stirring occasionally.

Step 8

Add the fresh spinach leaves and cook for another 3-5 minutes, just until the spinach is wilted.

Step 9

Stir in the fresh cilantro, lemon juice, and ground black pepper. Taste and adjust seasoning, keeping it low sodium.

Step 10

Serve hot with brown rice, quinoa, or whole-grain flatbread for a fulfilling meal. Garnish with additional cilantro if desired.

Nutrition Facts

Serving size	(1377.4g)

Amount per serving	% Daily Value*
Calories	1367.6

Total Fat 74.3g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 364.4mg	0%
Total Carbohydrate 100.3g	0%
Dietary Fiber 26.9g	0%
Total Sugars 29.3g
Protein 81.2g	0%

Vitamin D 0IU	0%
Calcium 749.6mg	0%
Iron 39.2mg	0%
Potassium 5105.1mg	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: 47.9%

Protein: 23.3%

Carbs: 28.8%