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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
Servings
6
Difficulty
easy
Total Time
40 min
budgetvegetariancurryprotein-richmeal-prep
Ingredients
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
010g
% Daily Values based on a 2000 calorie diet
Step-by-Step
1
Heat oil in a large pot over medium heat.
2
Sauté onion until soft, about 5 minutes.
3
Add garlic and ginger, cook for 1 minute.
4
Add curry powder, cumin, and turmeric, cook for 30 seconds.
5
Add diced tomatoes and cook for 5 minutes.
6
Add carrots, bell pepper, and green beans.
7
Stir in beans and coconut milk.
8
Simmer for 15-20 minutes until vegetables are tender.
9
Season with salt to taste.
10
Serve over rice and garnish with cilantro.