Recipe “Bean Curry” | – Guide


Peel the onion, ginger and garlic and chop finely. Wash the carrots, peel them and cut them diagonally into thin strips. Let the beans thaw and split lengthwise if necessary. Wash the meat, dry it and cut it into 0.5 cm thick pieces. Rinse the chickpeas in a colander and drain.

Heat the oil in a pan and fry the onion, garlic, ginger and carrot on medium heat for about 3 minutes. Add the curry paste and toss briefly. Pour in the coconut milk and broth, bring everything to a boil, and cook over medium heat for about 5 minutes.

Then add beans and meat, bring everything to a boil, close the lid and boil for about 5 minutes. Stir in the chickpeas, cover and cook on low heat for another 3 minutes. Season the curry with salt, pepper and lime juice.

To serve, wash and dry the cilantro, remove the leaves, and finely chop the stems. Divide the curry into plates and sprinkle with coriander leaves.

Nutritional values ​​per serving:

About 725 kcal, 48 g protein, 44 g fat, 33 g carbs, 12 g fiber

Recommended for:

high blood pressure

Breast cancer surveillance


diabetes mellitus

Overgrowth of the small intestine

fatty liver




Metabolic syndrome

nasal polyps


PCOS syndrome


low weight

menopausal symptoms

The Nutrition Docs | date of issue | 09/05/2022

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