Heart-Healthy Hearty Bean Curry

Savor the vibrant flavors of our Heart-Healthy Hearty Bean Curry, a nutrient-packed, plant-based dish that's as comforting as it is nourishing. Loaded with protein-rich kidney and black beans, fresh vegetables like carrots, red bell peppers, and spinach, and a medley of warming spices including curry powder, turmeric, and cumin, this curry offers a flavorful and wholesome meal in just 45 minutes. The addition of fresh cilantro and a touch of cayenne gives it a bright, aromatic finish, while olive oil ensures heart-healthy fats. Perfect for weeknight dinners or meal prep, this vegan-friendly curry is both easy to make and irresistibly satisfying, proving that healthy eating doesn't compromise on taste. Serve it with steaming rice or crusty bread for a complete, soul-warming experience.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground turmeric
• 0.5 teaspoon Cayenne pepper
• 2 tablespoons Tomato paste
• 14 oz can Diced tomatoes, with juice
• 15 oz can Cooked kidney beans, rinsed and drained
• 15 oz can Cooked black beans, rinsed and drained
• 2 cups Vegetable broth
• 2 medium Carrot, chopped
• 1 large Red bell pepper, chopped
• 3 cups Spinach, fresh
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.

Step 4

Mix in the curry powder, ground cumin, ground turmeric, and cayenne pepper. Stir continuously for 1 minute to toast the spices.

Step 5

Add the tomato paste, and then stir in the diced tomatoes with their juice. Cook for about 5 minutes, allowing the mixture to thicken slightly.

Step 6

Introduce the kidney beans and black beans to the pot, followed by the vegetable broth. Bring the mixture to a gentle boil.

Step 7

Add the chopped carrots and red bell pepper. Reduce the heat to a simmer, cover, and cook for 15 minutes until the vegetables are tender.

Step 8

Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.

Step 9

Season the curry with salt and black pepper to taste.

Step 10

Garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	2150.1 grams (2150.1g)

Amount per serving	% Daily Value*
Calories	1118

Total Fat 39.60g	51%
Saturated Fat 6.30g	32%
Polyunsaturated Fat 5.10g
Cholesterol 0mg	0%
Sodium 9118mg	396%
Total Carbohydrate 147.20g	54%
Dietary Fiber 45.60g	163%
Total Sugars 40.50g
Protein 52.80g	106%

Vitamin D 0IU	0%
Calcium 727mg	56%
Iron 30mg	167%
Potassium 6619mg	141%

*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: 30.8%

Protein: 18.3%

Carbs: 50.9%