This one pot vegan bean curry is another easy recipe from My Anosmic Kitchen. It's all about super simple and maximum taste and this gluten free bean dish gives you exactly that.
Even though we now have all this time at home to cook up a storm there is also the concern about over cooking. With all the uncertainty with the corona virus that has suddenly bolted us into a state of panic, we need to be a lot more vigilant in the kitchen in terms of supplies and how long they can last. It is first a matter of affordability and then it becomes a matter of the supermarket shelves being empty. With this in mind it is best to not forget the staples and canned foods that have been somewhere in the back of the cupboard/pantry. Cooking one pot meals couldn't be easier!
BEAN CURRY RECIPE
One of the most underrated fiber enriched foods ever! So good for a healthy gut and beans are also known to reduce blood sugar levels among many other benefits. They are the one ingredient that most people will have in their kitchen cupboards or pantry which makes it easily accessible and affordable.
HEALTH BENEFITS OF COOKING WITH CURRY POWDER
Besides the many health benefits to eating beans when you incorporate curry powder and spices into the beans during cooking, they become more than just tasty. Firstly when you cook with curry powder you increase the number of good bacteria in your body when you increase the good bacteria you are helping the body eliminate waste. The bodies good bacteria in turn prevents germs from causing diarrhea and gas.
Turmeric being the main spice in curry powders has an active compound called curcumin which not only aids in anti inflammatory but can help in prevention of a number of illness. Preventing spikes in blood sugar is one of them, hence my love of turmeric when creating this Italian Tomato Pancetta 5 Ingredients 30 Minute Recipe and this Carrot Chickpea Soup
Have you ever felt a bit of flue coming your way or 'under the weather' and reached out to make a curry and then suddenly felt so much better? Then you know what I'm talking about when I say the powers of spices/curry are healing. It's like when you eat a really good soup like this My Homemade Asian Inspired Soup – VEGAN
So, why you should make this recipe?
- beans are one of the most healthiest foods in the world
- assists in digestion (bowl function)
- full of fiber
- long shelve life
- reduce blood sugar levels
- gluten free
Is cooking your food with spice bad?
Cooking with spice is not bad for you. If anything, besides flavor some spices like garlic, ginger, turmeric, cinnamon and cumin have healing elements in them. Some spices like turmeric and cumin have powerful antioxidants and kill bacteria. Other spices have a range of benefits like chili can boost the metabolism. It's always best to use food not just spices according to your own health situation. If upu suffer gastrointestinal problems obviously chili won't male you feel good at all.
Ginger and garlic have been used for centuries for their medicinal benefits.
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Looking For More Delicious Recipe?
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Vegan Bean Curry Recipe
- 2 Tablespoons canola oil vegetable oil
- 1 onion finely diced
- 4 fresh garlic cloves minced
- 1 Tablespoon ginger grated
- 1 Teaspoon curry powder garam masala
- ½ Teaspoon paprika
- ½ Teaspoon cumin powder
- ¼ Teaspoon turmeric
- ½ Teaspoon coriander powder
- 1 cup vegetable stock to use gradually through the cooking
- 1 green pepper finely chopped or omit if you don't like peppers
- 400 grams red kidney beans
- 400 grams black beans
- 400 grams chickpeas
- 1 teaspoon fine sea salt
- 2 cups chopped canned tomatoes
- ½ cup cup water
- ¾ cup coconut milk
- fresh herbs for serving
- In a non stick pan, heat the oil and cook the onions till glossy, about a minute.
- Add the garlic, mix it in, add the ginger, mix it in.
- Add the 5 spices, combine it properly into the onions, a few seconds.
- Pour in half of the vegetable stock, let it all cook for about 2 minutes.
- Add the chopped green pepper, if using and cook for another 2 minutes.
- Add the rest of the stock.
- Add all the beans, stir until well combined.
- Add the salt, mix.
- Add chopped tomato, cook for a further 2 to 3 minutes while adding the ½ cup water.
- Pour in the coconut milk and cook for a minute or 2. You should have a saucy delicious bean mix.
- Turn the heat off and add the parsley allowing the heat to wilt it into the food. Keep extra for garnish.
- Serve with a squeeze of fresh lemon or a dollop of sour cream or yogurt. Enjoy!