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 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.
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.
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 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....
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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).
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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.
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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! 🙂
Vegan Mixed Bean Curry Recipe
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!
Ingredients
- 1 tablespoon vegetable oil
- ½ 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
- ¼ teaspoon turmeric powder
- ¼ teaspoon cumin powder
- ½ 400 g can black beans rinsed and drained
- ½ 400 g can red kidney beans rinsed and drained
- ½ 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
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.
Mimi
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.
Neil
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. 😆
Ben|Havocinthekitchen
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 🙂 Looks delicious anyway!
Neil
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. 🙂
David @ Spiced
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!
Neil
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? 🙂