Vegan Mixed Bean Curry

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.

Course Dinner

Cuisine Indian

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 294kcal

Author Neil

Equipment

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

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.

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