Sugar-Free Kidney Beans Curry

Savor the bold and wholesome flavors of Sugar-Free Kidney Beans Curry, a hearty and health-conscious dish that’s perfect for any meal. This recipe swaps out added sugars for the natural sweetness of tomatoes, creating a rich and aromatic curry packed with protein from tender, slow-cooked kidney beans. Infused with cumin, coriander, and garam masala, this comforting curry strikes the perfect balance of spices, offering a truly authentic taste of Indian cuisine. Quick to prepare yet loaded with flavor, it’s an excellent choice for a filling plant-based meal. Ideal when served with fluffy steamed rice or warm flatbreads, this sugar-free kidney beans curry will quickly become your go-to for satisfying, guilt-free dining.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams Kidney beans (dry)
• 1 large, finely chopped Onion
• 2 medium, pureed Tomato
• 1 tablespoon Ginger-garlic paste
• 2 tablespoons Olive oil
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon (or to taste) Salt
• 500 milliliters Water
• 2 tablespoons, chopped Cilantro leaves

Directions

Step 1

Rinse the dry kidney beans thoroughly under cold water and soak them in water for 8 hours or overnight.

Step 2

After soaking, drain the kidney beans and rinse them again.

Step 3

In a large saucepan, bring 500 milliliters of water to a boil and add the soaked kidney beans. Cook on medium heat until tender, approximately 30 minutes or until the kidney beans are soft but still hold their shape.

Step 4

In another pan, heat olive oil over medium heat. Add cumin seeds and let them splutter for a few seconds.

Step 5

Add the finely chopped onion and sauté until golden brown.

Step 6

Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.

Step 7

Add the pureed tomatoes to the pan, along with coriander powder, turmeric powder, red chili powder, and salt. Mix everything well and cook until the oil separates from the spice mixture.

Step 8

Once the tomatoes and spices are well-cooked, add the cooked kidney beans and about 250 milliliters of the water used for cooking the beans. Stir well to combine.

Step 9

Let the curry simmer on low heat for 10 minutes, allowing the flavors to meld together. Stir occasionally.

Step 10

Sprinkle garam masala over the curry and mix well. Adjust the consistency by adding more water if necessary.

Step 11

Remove from heat and garnish with chopped cilantro leaves.

Step 12

Serve the sugar-free kidney beans curry hot with rice or flatbreads.

Nutrition Facts

Serving size	(1246.9g)

Amount per serving	% Daily Value*
Calories	1176.9

Total Fat 32.8g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 4817.0mg	0%
Total Carbohydrate 175.5g	0%
Dietary Fiber 60.0g	0%
Total Sugars 34.9g
Protein 56.1g	0%

Vitamin D 0IU	0%
Calcium 492.0mg	0%
Iron 21.6mg	0%
Potassium 3992.9mg	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: 24.2%

Protein: 18.4%

Carbs: 57.5%