High Protein Soybean Curry

Elevate your weeknight meals with this hearty and wholesome High Protein Soybean Curry, a nutritional powerhouse loaded with plant-based protein and bold Indian spices. This vibrant curry combines tender, protein-packed soybeans cooked to perfection with creamy coconut milk, zesty ginger, garlic, and a rich tomato base infused with garam masala and other aromatic spices. Simmered to a luscious consistency, it delivers layers of flavor in every bite. Perfectly balanced and easy to prepare, this guilt-free dish is ideal for vegans, vegetarians, or anyone looking to add more protein to their diet. Serve it with steamed rice, quinoa, or warm flatbreads for a satisfying meal that's both nutritious and indulgent. Packed with flavor and versatility, this recipe is your go-to for plant-based comfort food!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup dried soybeans
• 1 medium, finely chopped onion
• 4 minced garlic cloves
• 1 inch, grated ginger
• 1 cup tomato puree
• 1 cup coconut milk
• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon (or to taste) salt
• 3 cups water
• 2 tablespoons, chopped fresh cilantro leaves

Directions

Step 1

Rinse the dried soybeans under running water. Soak them in water overnight or for at least 8 hours.

Step 2

The next day, drain the soaked soybeans and rinse them again. Add them to a pressure cooker or large pot with 3 cups of water and a pinch of salt. Cook until soft (20-25 minutes in a pressure cooker or 45-60 minutes in a pot). Drain and set aside.

Step 3

Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.

Step 4

Add the chopped onions and sauté for 4-5 minutes until they turn golden brown.

Step 5

Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until aromatic.

Step 6

Add the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil begins to separate.

Step 7

Mix in the turmeric powder, red chili powder, ground coriander, and garam masala. Stir well to combine.

Step 8

Add the cooked soybeans to the pan and stir to coat them thoroughly in the spice mixture.

Step 9

Pour in the coconut milk and bring the curry to a gentle simmer. Let it cook for 10-12 minutes, stirring occasionally, to allow the flavors to meld.

Step 10

Taste and adjust salt as needed. Garnish with fresh cilantro leaves before serving.

Step 11

Serve hot with steamed rice, quinoa, or flatbread for a complete meal.

Nutrition Facts

Serving size	1658.9 grams (1658.9g)

Amount per serving	% Daily Value*
Calories	1456

Total Fat 71.00g	91%
Saturated Fat 29.60g	148%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 2508mg	109%
Total Carbohydrate 131.40g	48%
Dietary Fiber 29.10g	104%
Total Sugars 52.00g
Protein 82.60g	165%

Vitamin D 0IU	0%
Calcium 771mg	59%
Iron 39mg	219%
Potassium 5489mg	117%

*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: 42.7%

Protein: 22.1%

Carbs: 35.2%