Beans Curry (Vegan)
240 gram Cooked Red kidney bean
70 gram Dry pinto bean-soaked overnight
70 gram Dry green lentil-soaked overnight
170 gram Onion-finely chopped
2 clove Garlic-finely chopped
400 milliliter Chopped tomato (can)
300 milliliter Water
100 milliliter Coconut oil
1 teaspoon Coriander seeds
1 teaspoon Ground cumin
1/2 teaspoon Paprika powder
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ginger puree
1/8 teaspoon Salt
1/8 teaspoon White pepper
1/8 teaspoon Sugar
1 Vegetable stock cube
10 leaf Mint leaf
-Soak the dry pinto bean snd lentil overnight.
-Gently fry the onion with coconut oil until translucent. Add the garlic, coriander seeds, cumin, ginger puree, paprika until infused.
– Pour the chopped tomatoes, stir and bring it to boil.
-Put the water, vegetable stock cube, sugar, pinto bean, and green lentil. Stir and bring it to boil. Close the lid and simmer until the pulses become soften and cooked (approx 60 minutes). Fold frequently.
-In goes, the cooked kidney beans, bring it to boil and simmer for further 10 minutes.
– Garnish with mint leaves and serve immediately.
– Haven’t got lots of time in your hands! You can use the cooked beans and lentils from the can. Adjust the cooking time accordingly.
-Pulses are a great source of plants protein and amino acid. Check here for its amazing benefits.
-Not keen on tomato-based curry! Click here for other vegan curries and dishes: Thai Vegan dishes