Easy Three Bean Curry (Vegan)
In this Easy Three Bean Curry, beans are simmered in a coconut tomato sauce spiced with coriander, cumin, smoked paprika, and healing turmeric. This creamy, vegan, curry can be whipped up in 20 minutes and is delicious served with rice or roti.
This vegan curry is so satisfying for vegans and meat-eaters alike. It is a tasty and filling curry that is made several times a year in our home with easy-to-find, budget-conscious ingredients.
What are the ingredients to make this Easy Three Bean Curry?
You will need the following 14 ingredients:
- oil,
- onion,
- garlic,
- ginger,
- coriander,
- cumin,
- smoked paprika,
- turmeric,
- fire-roasted tomatoes,
- tomato paste,
- coconut milk (I use Chaokoh Coconut Milk),
- canned black beans,
- canned chickpeas, and
- canned kidney beans,
You will also need salt and pepper to taste and some parsley and chili flakes for garnish.
Over the last week, spring sprung the heck out of Athens, GA, leaving us with summer-like temperatures!
Even though it’s technically not summer yet, I figured temps in the 90s gave me the excuse to kick off summer early.
And, I decided to get my summer celebrations started by taking a much-needed reprieve from juggling those web development courses I was taking.
Summer is for slowing down – right?
With studying, working and cooking, I felt I was constantly in the fast lane.
On a side note, people drive slower here in this college town, which has me feeling like I am that lead-footed freak that’s enacting The Fast and The Furious every time I get behind my wheel.
But… I digress…
Let’s get back to talking about slowing down…instead of speeding up…
Another part of slowing down has been adding a little spin to the meals I prepare.
I am not a huge fan of eating out so, instead of taking nights off of cooking and picking up takeout, I opt to cook half a meal, as I have done here.
In today’s post, I cooked the creamy, vegan, Easy Three Bean Curry you see here and instead of cooking the rice to go with it, I opted to heat up a packet of ready-to-serve rice.
Tips To Make This Vegan Curry:
• I used canned chickpeas, kidney beans, and black beans, but feel free to use your favorite variety of beans.
Also, if you chose to use dried beans, then make sure you rinse them, soak them and cook them until soft. Using dried beans will also add more time overall to how quickly you can have dinner on the table.
• I used coconut cream to make this curry luxuriously creamy, but, feel free to use half the amount of coconut milk and replace the other half with vegetable stock to make this less thick and creamy.
I have to add that I have found that not all canned coconut milk is the same. Some canned varieties are just more pulpy than others.
Unfortunately, these pulpy ones are just not great for a super creamy texture to a curry. After going through several varieties, my favorite that is consistently creamy is Chaokoh Coconut Milk ~ by the way, this is an Amazon affiliate link.
• I toasted the cumin and coriander before adding them to this dish as toasting the coriander and cumin intensifies their flavors as well as adds a nice shade of brown to this tomato-heavy curry.
Life can be hectic, but dinner with your family doesn’t have to be.
So, here’s hoping you get to slow down, skip the takeout and cook up half a delicious and easy meal tonight.
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic chopped
- 2 tsp ginger freshly grated
- 3 tsp coriander
- 1 tsp cumin
- 2 tsp smoked paprika
- 1/2 tsp turmeric
- 1 can fire roasted tomatoes
- 1 6 oz can tomato paste
- 1 can full fat coconut milk I use Chaokoh Coconut Milk
- 1 can black beans rinsed and drained
- 1 can chickpeas rinsed and drained
- 1 can kidney beans rinsed and drained
- salt and pepper to taste
- Parsley and chili flakes for garnish
Instructions
- Add olive oil to a pan over medium heat along with the chopped onion. Saute onion for about 5 minutes, stirring occasionally.
- Add in the ginger and garlic and saute for another 5 minutes, stirring so they don’t burn.
- While onion, ginger, and garlic are sauteing, place another small frying pan over a medium flame, add the coriander and cumin into it and dry saute the two spices for about 2-3 minutes – stirring frequently. The cumin and coriander will become a darker shade of brown. Make sure to keep an eye on them so they don’t burn.
- Then add the toasted coriander and cumin into the onion, garlic, and ginger.
- Also add in the smoked paprika, turmeric, fire-roasted tomatoes, tomato paste, and coconut milk and stir till all ingredients are well incorporated.
- Add in the black beans, chickpeas, and kidney beans and let simmer for about 5 more minutes.
- Season with salt and pepper, garnish with parsley and chili flakes, and enjoy with rice or roti.
Nutrition
Yes, you can use dry beans in this curry. However, if you do use dry beans, make sure they are rinsed and soaked. Then, either cook them before adding to this curry, or increase the cooking time so the beans will be cooked through.
You may use almond milk or any other nut milk in this recipe.
You can store this curry in an air-tight container in your fridge for up to 5 days.
I would love to know if you’ve made this recipe or any other recipe from this blog so please do rate the recipe and let me know your thoughts on it in the comments below – or, send me an email at savoryspin@gmail.com.
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