Kidney Bean Curry

"Kidney Bean Curry" is a vegan dish delivering roughly 10.2g of protein for about 163.7 calories a serving — a solid plant-based option for life on Ozempic, Wegovy, Mounjaro or Zepbound. It has some heat, so ease off the chilli if your stomach is sensitive right now.

Ingredients

• 1 Vegetable Oil
• 1 Onion
• 2 cloves Garlic
• 1 Ginger
• 1 Coriander
• 1 tsp Cumin
• 1 tsp Paprika
• 2 tsp Garam Masala
• 400 g Chopped Tomatoes
• 400 g Kidney Beans
• Basmati Rice

Method

1. 1Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
2. 2Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
3. 3Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

Tips for GLP-1 appetites

• Dial back the chilli or spice level if nausea is a factor for you today.
• Plant protein digests more slowly than meat for some people — eat slowly and stop when satisfied.
• At 10.2g of protein a serving, pair it with a protein-forward side if you're short of your daily target.