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Vegan Three Bean Curry

By: Chikki_recipe
Region: Indian
Dish:Vegetarian - Curries
Time to Prepare: 35 Mins


1 tablespoon oil
1/2 teaspoon cumin seeds
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, rinsed and drained
1/2 cup kidney beans, canned, rinsed and drained
1/2 cup white beans, canned, rinsed and drained
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


Heat oil in a pan. Once the oil is hot, add cumin seeds and let them crackle.
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.
Add grated ginger and garlic and cook for 2-3 minutes or till the raw smell goes away.
Add Hunt's canned tomato to the pan. Stir and cook for 4-5 minutes.
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.
Stir in the 3 kinds of beans and mix. Cover the pan and let it all cook on medium heat for 5 minutes.
Add water, coconut milk and stir to combine. Adjust salt at this point.
Let the curry simmer for 5 more minutes and then add chopped cilantro.
Squeeze in some fresh lemon juice.
Serve this vegan three bean curry hot with rice or any bread of choice!


Vegan and gluten-free Three Bean Curry. Easy to make, wholesome and good for you!

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