How To Make Legume Curry Recipe
A delicious and hearty curry packed with protein and fiber from a variety of legumes and spices.
Serves:
Ingredients
- 1 cup of mixed legumes (chickpeas, lentils, kidney beans, etc.), soaked overnight and cooked
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tbsp of ginger, grated
- 1 tbsp of curry powder
- 1 tsp of turmeric powder
- ½ tsp of cumin powder
- 1 cup of tomato puree
- 2 cups of vegetable broth
- Salt and pepper, to taste
- 2 tbsp of oil
Instructions
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Heat oil in a large pot over medium heat.
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Add onion, garlic and ginger and sauté until onion is translucent.
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Add curry powder, turmeric powder, cumin powder and salt and pepper and sauté for 1 minute.
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Add tomato puree and vegetable broth and bring to a simmer.
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Add cooked legumes and simmer for 20-25 minutes until the sauce has thickened and the legumes are tender.
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Serve hot with rice or naan bread.
Nutrition
- Calories : 284kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 620mg
- Total Carbohydrates : 45g
- Dietary Fiber : 15g
- Sugar : 8g
- Protein : 13g
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