Vegan Kidney Bean And Mushroom Curry Food

KIDNEY BEAN CURRY

Kidney bean curry image

A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling

Provided by Sophie Godwin - Cookery writer

Time 35m

Number Of Ingredients 11

Ingredients

1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
thumb-sized piece of ginger, peeled and finely chopped
1 small pack coriander, stalks finely chopped, leaves roughly shredded
1 tsp ground cumin
1 tsp ground paprika
2 tsp garam masala
400g can chopped tomatoes
400g can kidney beans, in water
cooked basmati rice, to serve

Steps:

Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

Nutrition Facts : Calories 282 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium

VEGAN KIDNEY BEAN AND MUSHROOM CURRY

Vegan Kidney Bean and Mushroom Curry image

Tasty vegan curry that is quick to prepare, providing you have the beans ready to go or are using tinned. The original version comes from http://theveganmouse.blogspot.com. I made this for dinner tonight and thought it was fabulous! All depending on how long you let it simmer and how mashed up (or not) your beans are, you may want to add more water or "milk". Haven't tried to sub the soy milk for almond or rice milk yet, but I can't see why it wouldn't work. I have a garam masala recipe posted if you're looking to whip one up, it only takes a few minutes. If you're starting with dried beans, be sure to soak overnight first (roughly a cup of dried beans would be enough). Boil them in plenty of fresh water for about 45 minutes....don't salt the dried beans or water, it makes them tough. Hope you find this as delicious as I did!

Provided by magpie diner

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon oil (light oil such as canola or grapeseed)
1 large onion, finely chopped
1 small piece ginger (roughly 1 inch)
3 garlic cloves, minced
1 tablespoon vegan margarine
1 teaspoon cumin seed
1 large tomatoes, finely chopped
2 tablespoons tomato paste
1 serano chili, seeded and chopped (or sub about 1/8 tsp cayenne or indian chili powder...heat up to your preference)
2 teaspoons garam masala
1 cup plain soymilk
1 1/2 cups fresh mushrooms, sliced
sea salt
1 1/2 cups cooked kidney beans (or 1 14 oz tin drained and rinsed)
1/4-1/2 cup water
fresh cilantro, chopped

Steps:

Heat the oil in a large pot and saute the onion, ginger and garlic until soft. Add in the margarine followed by the cumin seeds and fry until everything browns up lightly.
Mix in the tomato paste then add the fresh tomato, chili pepper and garam masala - let that mingle for a few minutes.
Add in the mushrooms and let them cook for a few minutes before adding the soymilk and finally the water. Season to taste with sea salt.
Let that all come to a boil, add in the beans and simmer for 15 minutes and you're done! Garnish with cilantro and serve with rice or bread.
Note: This reheats well - I made it in the morning and then reheated in the oven at dinner time, just had to add a little more liquid.

VEGAN RAJMA CHAWAL (KIDNEY BEAN CURRY)

Vegan Rajma Chawal (Kidney Bean Curry) image

This is another wonderful recipe from Manjula.com. It is gluten-free, sugar-free and vegan - totally appropriate for the 21 day Quantum Wellness Cleanse. If you want to use canned beans rather than soaking your own, be sure to double the amount to at least 3 cups of beans.

Provided by Ex-Pat Mama

Categories Very Low Carbs

Time 7h30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups kidney beans, raw
6 cups water
2 large tomatoes
1 tablespoon gingerroot
1 green chili pepper
3 tablespoons oil
1 teaspoon cumin seed
2 tablespoons coriander powder
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon salt
3 cups water
1 medium tomatoes, for garnish

Steps:

Rinse the kidney beans thoroughly, then soak for at least six hours in six cups of water.
Cut the tomatoes, garlic and chili into small pieces and then process in a blender or food processor - I used my hand blender.
Heat the oil in a pressure cooker. Test to see if it's hot enough by tossing in one cumin seed. If the seed cracks immediately the oil is ready. Saute the remaining cumin seeds for about a minute. Add the tomato mixture, and all the spices EXCEPT the salt.
Stir fry for 2-3 minutes until the oil separates from the mixture and rises to the top.
Add in the soaked and drained beans, the salt and 3 cups of water. Place the cover on the pressure cooker and secure. Cook over medium high heat until the cooker starts steaming.
Turn the heat down to medium and cook for 12-15 minutes.
Remove the cooker from the heat allow the pressure to reduce on its own.
When the pressure has all been released, open the pan and lightly mash the kidney beans. Adjust the salt and pepper to taste.
Garnish with chopped tomato.
Serve with rice.

Nutrition Facts : Calories 207.2, Fat 11.4, SaturatedFat 1.5, Sodium 897.5, Carbohydrate 21.5, Fiber 7.3, Sugar 5.8, Protein 6.8

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