Vegan Three Bean Curry
Vegan and gluten-free Three Bean Curry. Easy to make, wholesome and good for you!
Servings: 4
Ingredients
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 green chili chopped
- 1 medium red onion chopped
- 14 oz can of Hunt's Fire Roasted Diced tomatoes
- 1/2 cup black beans canned, rinsed and drained
- 1/2 cup kidney beans canned, rinsed and drained
- 1/2 cup white beans canned, rinsed and drained
- 1 teaspoon curry powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon garam masala
- salt to taste
- 1-1.5 cups water
- 1/2 cup coconut milk
- 2 tablespoons chopped cilantro
- juice of half lemon
Instructions
- Heat oil in a pan. Once the oil is hot, add cumin seeds and let them crackle.
- Then add chopped onions, green chili and saute for 2 minutes or till onions turn translucent. You may add little salt to the onions while frying them.
- Add grated ginger and garlic and cook for 2-3 minutes or till the raw smell goes away.
- Add Hunt's canned tomato to the pan. Stir and cook for 4-5 minutes.
- Then add salt, curry powder, turmeric powder, cumin powder, garam masala and mix. Cook the spices with the tomato for an additional 3-4 minutes.
- Stir in the 3 kinds of beans and mix. Cover the pan and let it all cook on medium heat for 5 minutes.
- Add water, coconut milk and stir to combine. Adjust salt at this point.
- Let the curry simmer for 5 more minutes and then add chopped cilantro.
- Squeeze in some fresh lemon juice.
- Serve this vegan three bean curry hot with rice or any bread of choice!
Nutrition
Calories: 213kcal | Carbohydrates: 24g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Sodium: 54mg | Potassium: 628mg | Fiber: 7g | Sugar: 4g | Vitamin A: 840IU | Vitamin C: 17.9mg | Calcium: 53mg | Iron: 3.7mg