Vegetarian Bean Curry Food
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.
Provided by Neil
Categories Dinner
Time 40m
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 294 kcal, Carbohydrate 50 g, Protein 17 g, Fat 4 g, SaturatedFat 2 g, Sodium 1584 mg, Fiber 18 g, Sugar 4 g, ServingSize 1 serving
VEGETARIAN BEAN CURRY
This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.
Provided by Michelle
Categories Main Dish Recipes Curries Vegetarian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 35.9 g, Fat 4.7 g, Fiber 10.1 g, Protein 8.7 g, SaturatedFat 0.6 g, Sodium 298.3 mg, Sugar 1.5 g
KIDNEY BEAN CURRY
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
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 11
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
VEGETARIAN INDONESIAN CURRIED BEAN STEW
Flavorful, filling, healthy and delicious, this is more colorful and interesting than basic beans and rice...kidneys, black beans, garbanzos, spices and a dollop of peanut butter make this dish awesome, and it's easy to make! Seems a bit thicker than a stew to me. Oh, and my toddler loves it!
Provided by chelseliz
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the rice according to package directions.
- While the rice cooks, begin heating the oil over medium heat in an extra-deep, non-stick skillet.
- Peel and coarsely chop the onion, adding it to the skillet as you chop.
- Cook the onion, stirring from time to time, while you rinse and seed the bell pepper, and cut it into bite-sized pieces. Add them to the skillet.
- Add the garlic.
- Cook one minute, stirring frequently.
- Add the kidney beans with their juices to the skillet.
- Add the tomatoes with their juices.
- Stir well, and continue to cook over medium heat.
- Pour the black beans and garbanzos into a colander, rinse them under tap water and set aside to drain.
- Add the peanut butter, curry powder, cumin and ginger to the skillet. Stir thoroughly (but gently so as to not break up the beans), making sure the peanut butter is well blended.
- Add the rinsed and drained black beans and garbanzos to the skillet and stir again thoroughly.
- Reduce the heat to low, and simmer uncovered until the rice is done.
- Serve the stew over hot steamed rice.
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