Hearty Bean Curry
Dive into the comforting flavors of our Hearty Bean Curry—an irresistible vegan recipe that's as nutritious as it is delicious! This protein-packed dish features a medley of canned mixed beans simmered in a creamy coconut milk base, infused with aromatic spices like cumin, coriander, turmeric, garam masala, and chili powder. Freshly grated ginger and minced garlic lend vibrant warmth, while diced tomatoes add a subtle tang. Ready in just 40 minutes, this curry is perfect for busy weeknights and serves beautifully with fluffy rice or warm naan bread. Garnished with fragrant cilantro and a touch of zesty lemon juice, it’s a satisfying, crowd-pleasing meal that’s both wholesome and bursting with flavor. Whether you're seeking a quick dinner or a meal prep solution, this one-pot recipe is sure to become your go-to vegetarian comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon chili powder
- 400 grams canned diced tomatoes
- 800 grams canned mixed beans, drained and rinsed
- 400 milliliters coconut milk
- 1 teaspoon salt
- 0.5 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pan over medium heat.
Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the cumin seeds and continue to sauté for another minute.
Mix in the coriander powder, turmeric powder, garam masala, and chili powder. Stir well to combine with the onion mixture.
Pour in the canned diced tomatoes, stirring well. Cook for 3-4 minutes until the tomatoes start to break down slightly.
Add the drained and rinsed mixed beans to the pan, stirring to coat them with the spice mixture.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Season with salt and allow the curry to simmer for about 15-20 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
Remove the curry from heat and add the lemon juice. Stir well.
Garnish with freshly chopped cilantro before serving.
Serve hot with rice or naan bread.
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4243 mg | 184% | |
| Total Carbohydrate | 199.0 g | 72% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 52.4 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3650 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
