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Bean & Vegetable Curry

Hearty and affordable curry packed with protein-rich beans and seasonal vegetables

Prep
15 min
Cook
25 min
Total Time
40 min
Servings
6
Difficulty
easy
Cuisine
Indian
  • budget
  • vegetarian
  • curry
  • protein-rich
  • meal-prep
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Ingredients

Servings:
6
  • 2 cans mixed beans, drained
  • 1 can diced tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 carrots, diced
  • 1 bell pepper, diced
  • 1 cup green beans, trimmed
  • 1 can coconut milk
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 2 tbsp vegetable oil
  • Salt to taste
  • Fresh cilantro for garnish

Nutrition

Calories

280

47 per serving

Protein

12g

24% DV

Fat

12g

17% DV

Carbs

35g

12% DV

Macronutrient Breakdown

Protein17%
Fat39%
Carbs50%
Fiber
10g
0

% Daily Values based on a 2000 calorie diet

Step-by-Step

  1. 1

    Heat oil in a large pot over medium heat.

  2. 2

    Sauté onion until soft, about 5 minutes.

  3. 3

    Add garlic and ginger, cook for 1 minute.

  4. 4

    Add curry powder, cumin, and turmeric, cook for 30 seconds.

  5. 5

    Add diced tomatoes and cook for 5 minutes.

  6. 6

    Add carrots, bell pepper, and green beans.

  7. 7

    Stir in beans and coconut milk.

  8. 8

    Simmer for 15-20 minutes until vegetables are tender.

  9. 9

    Season with salt to taste.

  10. 10

    Serve over rice and garnish with cilantro.