This vegan mixed bean curry is an easy 40 minute one pan healthy budget bean curry recipe. It goes perfectly with rice or naan bread!
Hi Folks! You all know that Lady Lynne and I are huge fans of curry. So today here’s a new vegan mixed bean curry recipe that we both love, for you to try and enjoy too!
This healthy curry is low in calories, full of dietary fibre and iron plus it’s a great low cost curry if you’re watching those pennies.
As this easy curry only takes 40 minutes to make and serve it’s a great weeknight quick healthy meal. It’s also perfect for meatfree Monday.
The taste of this vegan mixed bean curry is smooth, slightly sweet and lightly spiced.
I stir in just a little bit of creamed coconut at the end of making this curry to give it its creamy texture.
As I’ve combined 3 different types of tinned beans you can imagine this bean curry is pretty filling too. Using tinned beans saves time and cost making this a remarkably simple and cheap curry to make.
When we were on holiday in Zanzibar earlier in September there was an amazing choice of curries available every night at the buffet at the hideaway hotel we stayed at. We were well and truly spoiled for choice!
Each night I would sample
a couple of spoonfulls of what was on offer. Some of my favourite curries that I had included a vegan Mung Bean curry which reminded me of my own Mung Bean (Moong Dall) Dahl but was more spicey.
Other delicious vegan / vegetarian curries included an aubergine (eggplant) curry and a sweetcorn curry too.
It’s highly likley that you’ll see my own attemps to recreate many of the curries I sampled there here on this blog soon. As you know I always get inspiration for new recipes when I’m travelling.
Of course there were meat curries on offer too.
A particularly delicious chicken curry. This was made with chicken on the bone and was so tender. I make my own chicken curry with breast meat as Lynne doesn’t like chicken on the bone. So this curry was a treat for me.
Sadly my favourite meat curry, goat curry wasn’t on the menu. I had this last time we stayed there. However I know that if I’d asked for it, it would have been made for me the next day.
If it’s not there next time we go back (yes we will probably go back for a third time!) I’ll definitely ask. I just didn’t want to ask for more when there was a perfectly adequate and huge selection already available!
To Serve This Vegan Mixed Bean Curry You May Need….
The following links and any links in the recipe card below are affiliate links – which means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
These are the balti dishes I use to serve my curries. You’ll see these dishes in most of my curry recipe photographs as well. They add a perfect authenticity when serving your curry.
For a very reasonable price you get 6 of these high grade stainless steel authentic Indian balti dishes. They’re easy to clean and you’ll enjoy them for life!
If you’re looking for another of my delicious budget tinned curry recipes then you might also like to try my easy healthy chickpea curry.
Right, well back to this week and I hope you can join me Thursday for that quick healthy tomato and basil risotto recipe.
I mentioned that recipe in last Thursday’s easy homemade Quorn lasange. It’s one you’ll not want to miss!
Subscribe to Neil’s Healthy Meals
Don’t miss future updates and new recipes. Make sure you’re subscribed to Neil’s Healthy Meals. Add your email* to the subscription list at the very top of this post or subscribe here.
*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.This vegan mixed bean curry is an easy 40 minute one pan healthy budget bean curry recipe. It goes perfectly with rice or naan bread!Click To Tweet
Vegan Mixed Bean Curry Recipe
Feel free to alter the amounts of green chilli paste and curry powder to suit your own taste. The remaining beans from the tins can be poured into a container and frozen to make another batch of this curry again for some time in the future!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 1 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 1 large onion chopped
- 1 tbsp ginger and garlic paste
- 1 tsp green chilli paste
- 400 g can chopped tomatoes
- 1 tsp salt
- 1 tsp mild curry powder
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/2 400 g can black beans rinsed and drained
- 1/2 400 g can red kidney beans rinsed and drained
- 1/2 400 g can cannellini beans rinsed and drained
- 200 ml water
- 2 to 3 tbsp. grated creamed coconut
- 2 tbsp freshly chopped coriander
- 1 lemon sliced into 4 wedges
Heat the vegetable oil in a large pan. Add the cumin seeds and once they start to pop add onion, ginger and garlic paste and green chilli paste. Sauté for 4 - 5 minutes until the onion is softened.
Stir in the can of tomatoes, bring to the boil and turn down to simmer for 2 minutes then add salt, curry powder, turmeric powder and cumin powder. Stir well together and simmer for a further 3 minutes.
Add all the beans. Stir well together. Add the water, cover the pan and allow to simmer for 5 minutes.
Remove the cover from the pan and stir in the creamed coconut and simmer for 5 more minutes.
Serve this budget tinned bean curry with rice or naan breads, garnished with the coriander and a lemon wedge each.
Freeze the remaining half tins of black beans, kidney beans and cannellini beans in a container in your freezer. You can use these to make another batch of this curry in the future.