Red Bean & Carrot Curry: A Simple and Healthy Recipe to Try

Introduction

Craving something nutritious, comforting, and budget-conscious? Look no further than this Red Bean & Carrot Curry — a wholesome, satisfying dish bursting with Indian-inspired flavors. This easy, one-pot vegan curry is loaded with fiber, plant-based protein, and warm spices. It’s naturally gluten-free, dairy-free, and can be prepped in under 40 minutes.

Whether you’re vegan, vegetarian, or just looking to cut back on meat, this recipe is a keeper. Serve it over fluffy basmati rice, quinoa, or enjoy with warm naan bread for a well-rounded meal.

Prep & Cook Time

 Servings & Nutrition

• Yield: 4 servings

• Calories per serving: ~340 kcal (without rice or naan)

 Ingredients

 Main Ingredients:

• 2 tbsp olive oil or coconut oil

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 1-inch piece of fresh ginger, grated (or 1 tsp ground ginger)

• 3 medium carrots, peeled and sliced into half-moons

• 1 (15 oz) can red kidney beans, rinsed and drained

• 1 (14 oz) can diced tomatoes

• 1 (14 oz) can full-fat coconut milk (or light for lower fat)

• ½ cup water (optional, for adjusting consistency)

 Spices:

• 1 tbsp curry powder (or to taste)

• 1 tsp ground cumin

• ½ tsp turmeric

• ½ tsp paprika

• ½ tsp chili flakes (optional for heat)

• Salt and black pepper, to taste

• Juice of ½ lime (optional for freshness)

• Fresh cilantro or parsley, for garnish

 Instructions

1. Sauté Aromatics

In a large pot or deep skillet, heat the oil over medium heat. Add the chopped onion and cook for 4–5 minutes until soft and translucent. Add the garlic and ginger, and sauté for another 1 minute until fragrant.

2. Add the Spices & Carrots

Stir in the curry powder, cumin, turmeric, paprika, and chili flakes (if using). Toast the spices for 30–60 seconds to release their aroma. Add the sliced carrots and cook for 2–3 minutes, stirring frequently to coat them in the spices.

3. Add Liquids & Simmer

Pour in the canned tomatoes (with juice) and coconut milk. Stir well and bring to a gentle boil. Reduce the heat to low and let simmer uncovered for 15–20 minutes, until the carrots are tender.

4. Add the Beans

Stir in the red kidney beans. Simmer for another 5–10 minutes, allowing the flavors to meld and the curry to thicken slightly. Add a splash of water if it becomes too thick.

5. Finish & Serve

Taste and adjust seasoning with salt, pepper, or lime juice. Serve hot, garnished with chopped cilantro.

 Serving Suggestions

• Over Rice: Basmati, jasmine, or brown rice

• With Flatbread: Warm naan, roti, or pita bread

• Low-Carb Option: Serve with cauliflower rice or steamed greens

• Toppings: Coconut yogurt, lime wedges, or a sprinkle of toasted seeds

Health Benefits

 Tips and Variations

• Spice Level: Adjust chili flakes to your heat preference.

• Add-Ins: Toss in spinach, kale, chickpeas, or bell peppers.

• Creamier Texture: Blend a small portion of the curry and stir it back in.

• Batch Cooking: This curry freezes beautifully for up to 3 months.

 Storage and Reheating

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portions; thaw overnight in the fridge.

• To Reheat: Warm gently in a saucepan over medium heat, adding water or coconut milk to loosen if needed.

 Summary

 Final Thoughts

This Red Bean & Carrot Curry is proof that simple ingredients can deliver bold, comforting flavor. Whether you’re cooking for a crowd, prepping for the week, or trying out more plant-based meals, this recipe checks all the boxes: healthy, hearty, affordable, and easy to make.