Vegan Kidney Bean and Mushroom Curry
Warm your soul with this hearty and flavorful Vegan Kidney Bean and Mushroom Curry, a quick and delicious plant-based dish perfect for weeknight dinners or meal prep. Packed with protein-rich kidney beans, tender mushrooms, and aromatic spices like cumin, coriander, and garam masala, this curry delivers a comforting punch of flavor in every bite. A creamy blend of coconut milk and tomatoes creates a rich, velvety sauce that beautifully envelopes the perfectly spiced ingredients. Ready in just 40 minutes, this one-pot recipe is as simple as it is satisfying. Serve it over fluffy basmati rice or with warm naan for a wholesome, gluten-free vegan meal your whole family will love.
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Recipe Information
Ingredients
- 400 grams Kidney beans (cooked or canned, drained and rinsed)
- 250 grams Mushrooms (button or cremini, sliced)
- 1 large Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 400 grams Tomatoes (chopped or use canned diced tomatoes)
- 200 milliliters Coconut milk (full-fat)
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder (optional, adjust to taste)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
Add the ground cumin, coriander, turmeric, paprika, garam masala, and optional red chili powder. Stir for 30 seconds to toast the spices.
Pour in the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and the mixture thickens slightly.
Add the sliced mushrooms and cook for 5 minutes until they release their moisture and begin to soften.
Stir in the cooked or canned kidney beans, followed by the coconut milk. Mix well.
Add the salt and bring the curry to a gentle simmer. Reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally.
Taste and adjust seasoning if needed.
Garnish with fresh cilantro before serving.
Serve hot with rice, naan, or flatbread.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3199 mg | 139% | |
| Total Carbohydrate | 121.8 g | 44% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 30.1 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 277 mg | 21% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4005 mg | 85% | |
*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.
