Vegan Bean Curry Recipe
This bean curry is an easy and delicious vegan meal that takes 30 to 40 minutes to cook and makes the perfect spicy comfort food.
Ingredients
- 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
Instructions
- 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!
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