This Bean Curry is an easy bean curry recipe, that uses tomatoes, beans and simple delicious spices. It’s extremely flavourful and also quick to make only 30 minutes and you have a perfect hot and comforting meal on your table. It’s not too spicy but you can of course increase the heat if you like it. This recipe is a perfect dinner to cook up quickly for a weeknight or to make a large batch to divy up for lunches for the workweek! I love making a double batch for meal planning so I can stash half in the freezer for another day.
Why you’ll love this bean curry?
-The entire recipe takes about 30 minutes from start to finish, making it a great option to make on a busy night.
-You can find all of the ingredients in your local grocery store which makes it easy to make any time of the year.
-You can double or triple the batch to use for lunches throughout the week or to freeze for meal planning.
-This bean curry recipe is freezer-friendly.
-The entire dish is made in 1-pot right on the stovetop, making clean up super easy.
-You can customize this kidney bean curry by adding your favorite vegetables or seasonings.
-All of the ingredients are inexpensive so it’s great for those eating healthy on a budget.
-It’s naturally vegan, vegetarian and gluten-free.
Ingredients
–Oil – You’ll need your favorite cooking oil to saute the onion, garlic and chili. Olive, sunflower or coconut all work. You can make it oil-free by cooking in a non-stick pot and adding a splash of water to the onions when cooking.
–Onion & Garlic – These two aromatics flavor the curry with a classic onion and garlic flavor.
–Chili pepper – Adds that heat flavor that’s amazing in curries. Feel free to add as little or as much as you like!
–Garam Masala & Cumin – These two seasonings are a classic blend of spices that are popular in most curry dishes. They’re easy to find in most grocery stores.
–Bay Leaves – Adds a deep level of flavor to the curry as it simmers.
–Canned Diced Tomatoes – Gives the curry it’s red flavor and a hint of acidity to balance the flavors.
–Canned Beans – The main protein and fiber source in the dish that makes it hearty and delicious, and makes it a classic Bean curry. You can use red kidney beans or pinto beans for this recipe.
–Rice to serve with.
Check out more recipes:
Cauliflower Potato Lentil Salad
Bean Curry
Ingredients
- 1 large onion
- 2 tbsp oil for cooking
- 4 cloves garlic
- 1 chili pepper
- 1 tsp salt
- 1 tsp garam masala
- 1 tsp cumin seeds
- 2 bay leaves
- 1 can diced tomatoes
- 2 cans pinto or red kidney beans
- 1/2 cup water
Instructions
- In a large pan heat up olive oil and add cumin seeds. Saute for 1 minutes
- Add chopped onion, mincced garlic, chili pepper, bay leaves, garam masala and salt.
- Saute everything for 3-4 minutes and add chopped tomatoes. Simmer for 5 more minutes and remove the bay leaves.
- Blend the mixture with a hand blender and then add drained beans and water.
- Simmer for 10 minutes and serve it over rice. You can also garnish with some parsley if wanted. Enjoy!
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