Three Bean Curry

Three Bean Curry

  • 1 tablespoon oil
  • 1/2 teaspoon cumin
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 green chili, chopped
  • 1 medium red onion, chopped
  • 14 oz can of Hunt’s Fire Roasted Diced tomatoes
  • 1/2 cup black beans(canned)
  • 1/2 cup kidney beans( canned)
  • 1/2 cup white beans( canned)
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garam masala
  • salt, to taste
  • 1-1.5 cups water
  • 1/2 cup coconut milk
  • 2 tablespoons chopped cilantro
  • juice of half lemon

Instructions

  1. Heat oil in a pan. Once the oil is hot, add cumin .
  2. Then add chopped onions, green chili and saute for 2 minutes or till onions turn translucent. You may add little salt to the onions while frying them.
  3. Add grated ginger and garlic and cook for 2-3 minutes or till the raw smell goes away.
  4. Add Hunt’s canned tomato to the pan. Stir and cook for 4-5 minutes.
  5. Then add salt, curry powder, turmeric powder, cumin powder, garam masala and mix. Cook the spices with the tomato for an additional 3-4 minutes.
  6. Stir in the 3 kinds of beans and mix. Cover the pan and let it all cook on medium heat for 5 minutes.
  7. Add water, coconut milk and stir to combine. Adjust salt at this point.
  8. Let the curry simmer for 5 more minutes and then add chopped cilantro.
  9. Squeeze in some fresh lemon juice.
  10. Serve this vegan three bean curry hot with rice or any bread of choice!
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