• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Neils Healthy Meals

Quick Healthy Meals

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • About
  • Recipes
  • Wellbeing
  • Healthy Living
  • Contact Me
menu icon
go to homepage
  • About
  • Recipes
  • FREE eBook
  • Healthy Living
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • FREE eBook
    • Healthy Living
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ร—

    Home ยป Recipes ยป Dinner ยป Curry

    Vegan Mixed Bean Curry

    Published: Sep 25, 2018 ยท Updated: Aug 7, 2024 by Neil 6 Comments

    641 shares
    • Facebook4
    • X
    Jump to Recipe
    Pan of vegan mixed bean curry cooked on the stove with a serving spoon it it ready to serve.
    Birds eye view of a cooked pan of vegan three bean curry ready to serve and a balti dish of rice at the top.
    This vegan mixed bean curry is an easy 40 minute one pan healthy budget bean curry recipe. Made with tinned beans for quickness it serves a family of 4 and goes perfectly with rice or naan bread! #neilshealthymeals #recipe #dinner #curry #vegan #mixed #bean #healthy

    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!

    Skillet of vegan mixed bean curry with a spoon in it ready to serve with rice in the background.

    Hi Folks! You all know that my other half 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, gluten free, full of dietary fibre and iron.

    Plus it's a great low cost curry if you're watching those pennies.

    As this easy three bean curry only takes 40 minutes to make and serve it's a great weeknight quick healthy meal.

    It's also perfect for meatfree Monday.

    Cooked and ready to serve from skillet vegan mixed bean curry.

    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 healthy 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.

    I've called this a mixed bean curry recipe as really you can use just about any kind of beans.

    It's a three bean curry and the three beans I chose to make it are black beans, red kidney beans and canellini beans.

    Vegan mixed bean curry in silver balti serving dishes ready to eat.

    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.

    Top down view of vegan mixed bean curry ready to serve from skillet with bowl of rice in the background.

    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 my other half doesn't like chicken on the bone. So that chicken on the bone curry was a treat for me.

    Sadly my favourite meat curry, goat curry wasn't on the menu.

    I had that last time we stayed in Zanzibar. 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.

    That 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!

    Tips For Making This Vegan Mixed Bean Curry

    • The remaining beans from the tins can be poured into a container and frozen to make another batch of this delicious curry some time in the future.
    • Other beans you could use include pinto peans, white beans or chickpeas.
    • Feel free to alter the amounts of green chilli paste and curry powder to suit your own taste.
    • What could you serve with this mixed bean curry? Some plain basmati rice is not too much effort to make and goes perfectly with this curry. Or you could make some home made naan bread.
    • If you don't fancy rice then why not add some spinach just 5 minutes before the end of cooking? That way you'll get a veggie fix too!
    • Can you freeze curry - yes once cooked and cooled, place any curry leftovers (rice too) into air tight containers and freeze.

    Subscribe to Neil's Healthy Meals

    Don't miss future updates and new recipes. Make sure you’re subscribed to Neil’s Healthy Meals.

    Subscribe here to add your email to the subscription list.

    And you can follow me too via your favourite social channels :-

    Facebook, Pinterest, Twitter, Instagram, Bloglovin & YouTube.

    *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.

    Other Popular Vegan Bean Curry Recipes You Might Also Like

    • One pot sweet potato and chickpea curry is a fantastic quick healthy budget recipe to make. Delicious and full flavoured this filling vegan curry is perfect for freezing too!
    • Lentil and kidney bean dal is a delicious vegan red kidney bean curry. It’s a perfect quick healthy meal to suit anyone looking for a really filling curry.
    • Healthy vegan chickpea curry is low cost, low calorie and extremely filling. Easy to make, just one portion of this low fat curry recipe provides nearly three quarters of your daily recommended dietary fibre requirement!
    • 30-minute easy black bean curry is a delicious, healthy, and creamy tasting budget vegan curry. Made all in one pot it saves on the dishes!

    Vegan Mixed Bean Curry Recipe

    The beans in this curry make it really filling, nutritious and heart healthy too.

    Beans are well known to be rich in fiber and can help reduce cholesterol and high blood pressure.

    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! 🙂

    Skillet of vegan mixed bean curry with a spoon in it ready to serve with rice in the background.
    Print Recipe Save Recipe Saved Recipe!
    5 from 2 votes

    Vegan Mixed Bean Curry Recipe

    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.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Course: Dinner
    Cuisine: Indian
    Servings: 4
    Calories: 294kcal
    Author: Neil

    The following links and any links in the recipe card below are affiliate links.

    This 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!

    Equipment

    • Saucepans
    • Chopping board
    • Kitchen knives
    • Measuring spoons
    • Wooden spoon

    Ingredients

    • 1 tablespoon vegetable oil
    • ยฝ teaspoon cumin seeds
    • 1 large onion chopped
    • 1 tablespoon ginger and garlic paste
    • 1 teaspoon green chilli paste
    • 400 g can chopped tomatoes
    • 1 teaspoon salt
    • 1 teaspoon mild curry powder
    • ยผ teaspoon turmeric powder
    • ยผ teaspoon cumin powder
    • ยฝ 400 g can black beans rinsed and drained
    • ยฝ 400 g can red kidney beans rinsed and drained
    • ยฝ 400 g can cannellini beans rinsed and drained
    • 200 ml water
    • 2 to 3 tbsp. grated creamed coconut
    • 2 tablespoon freshly chopped coriander
    • 1 lemon sliced into 4 wedges
    Metric - US Customary

    Instructions

    • 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.
    Prevent your screen from going dark

    Notes

    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.

    Nutrition

    Calories: 294kcal | Carbohydrates: 50g | Protein: 17g | Fat: 4g | Saturated Fat: 2g | Sodium: 1584mg | Potassium: 756mg | Fiber: 18g | Sugar: 4g | Vitamin A: 115IU | Vitamin C: 12.8mg | Calcium: 155mg | Iron: 6.6mg

    Nutrition Facts
    Vegan Mixed Bean Curry
    Amount Per Serving
    Calories 294 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Sodium 1584mg69%
    Potassium 756mg22%
    Carbohydrates 50g17%
    Fiber 18g75%
    Sugar 4g4%
    Protein 17g34%
    Vitamin A 115IU2%
    Vitamin C 12.8mg16%
    Calcium 155mg16%
    Iron 6.6mg37%
    * Percent Daily Values are based on a 2000 calorie diet.

    Related

    « Easy Homemade Quorn Lasagne
    Quick Healthy Tomato and Basil Risotto »

    Reader Interactions

    Comments

    1. Mimi

      September 25, 2018 at 8:56 pm

      5 stars
      This looks fabulous. I love curries of any kind, and I'm perfectly content with meatless. I have no idea what grated creamed coconut is, however.

      Reply
      • Neil

        September 26, 2018 at 4:35 am

        Thanks Mimi! Ah yes grated creamed coconut. Well rather than buying creamed coconut in a tin we can buy it in blocks here. Solidified. We can then grate it into dishes as I did here or add hot water to it to make up creamed coconut. I like it because I can keep it in the fridge and grate it over any meals I fancy! And also it's cheaper than in a tin. ๐Ÿ˜†

        Reply
    2. Ben|Havocinthekitchen

      September 26, 2018 at 11:48 am

      5 stars
      While I'm not huge fan of curry (Too strong flavors to my liking), from those a couple of times I tried some, I did like excactly vegetarian versions. And I certainly love the idea of using lots of beans; I think their smooth velvety texture nicely balance the strong flavors out. I might give this a try one day...or another haha ๐Ÿ™‚ Looks delicious anyway!

      Reply
      • Neil

        September 26, 2018 at 12:00 pm

        I've made this quite a mild curry Ben as I know a lot of people who read my blog have families so this could be a nice dish to make as a family meal. Without blowing everyone's heads off. Ha ha! Also it's a great way to get children to eat beans and good wholesome food. I think anyway. ๐Ÿ™‚

        Reply
    3. David @ Spiced

      September 26, 2018 at 1:01 pm

      It's hard to beat a good curry...especially as the days are starting to turn cold. That's the very definition of comfort food if you ask me! And, like you, I love recreating dishes that we taste on vacation. (Sometimes it might take 8 years to do it...but it's worth the wait. Hah!) I loved hearing about the curries at the hideaway hotel where you guys stayed, too. Sounds like a great place...and I'm sure those curries were amazing!

      Reply
      • Neil

        September 26, 2018 at 5:15 pm

        I'm looking outside at a grey and pretty dreary day here at the moment David. And it's not even October yet! We had a superb summer and that combined with the amazing trip Lynne and I just had means it's a little gloomy now. But yes, as the days are turning cold you can be sure that it will be comfort foods like this we turn to. If only I could have brought back all of those original curries from Zanzibar too. That would have been amazing. Still, I'll just need to recreate them, wont I? ๐Ÿ™‚

        Reply
    5 from 2 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello there! Iโ€™m Neil. Since 2014 Neil's Healthy Meals has been providing delicious quick healthy recipes and fabulous cheesecakes based on the 80/20 rule for eating. Helping you live a diet free lifestyle. One where you can still enjoy cake! Learn more here

    Popular Recipes

    • Birds eye view of 2 bowls of Scottish lentil soup with spoons in.
      Easy Scottish Lentil Soup
    • Easy homemade quorn lasagne cooked and displayed on a table ready to be cut and served.
      Easy Homemade Quorn Lasagne
    • Birds eye view of a pan of cooked low fat garlic mushroom pasta garnished with chopped parsley. Bowl of garlic bread at the top.
      Low Fat Garlic Mushroom Pasta
    • Slow cooker vegetarian chilli in slow cooker. Dishes of rice and coriander at the top.
      Slow Cooker Vegetarian Chilli

    Footer

    โ†‘ back to top

    About

    • About Neil's Healthy Meals

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    COPYRIGHT © 2025 NEILSHEALTHYMEALS.COM - PRIVACY POLICY - DISCLAIMER

    641 shares
    • 4

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.