Thank you Super Lucky Elephant for sponsoring this post.
Gently spiced with coriander, cumin, smoked paprika and healing turmeric, this creamy, vegan, Easy Three Bean Curry can be whipped up in 20 minutes and is delicious served with some ready to serve rice.
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 in this college town which has me feeling like I am that leadfooted 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, like I have done here.
In today’s post, I cooked the creamy, vegan, 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 Thai Hom Mali Jasmine Rice from Super Lucky Elephant.
Tips to making this Easy Three Bean Curry:
• I used canned chickpeas, kidney beans and black beans, but feel free to use your favorite variety of beans.
• 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 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.
Have you had the chance to try Super Lucky Elephant Thai Hom Mali Jasmine Rice products?
If not, I gotta say, Super Lucky Elephant Thai Hom Mali Jasmine Rice is so aromatic and flavorful. Super Lucky Elephant brings rich culture to my kitchen through every grain of Thai Hom Mali Jasmine Rice. Thai Hom Mali Jasmine Rice is an authentic, traditional rice grown, processed and packed only in Thailand (as depicted by the green and yellow seal on the packaging). It is the most prestigious variety of rice in the world – its purity and quality are certified by the Thai government. Super Lucky Elephant rice varieties are non-GMO and gluten free. Convenience without compromise – Super Lucky Elephant products are microwaveable and ready in 90 seconds. If you’d like to add an element or ready-to-serve flavor and fun to your meals, Super Lucky Elephant is a foundation of every meal that turns ordinary food into a delicious and shareable culinary experience.
Super Lucky Elephant produces two varieties of ready-to-serve rice:
• Thai Hom Mali Jasmine Rice, and
• Coconut Thai Hom Mali Jasmine Rice.
You can purchase varieties of Super Lucky Elephant right from this website.
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 meal with Super Lucky Elephant Thai Hom Mali Jasmine Rice products making the other half.
I would love to know if you’ve make 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.
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Easy Three Bean Curry
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic chopped
- 2 tsp ginger freshly grated
- 2 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
- 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
- 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 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 about 5 more minutes.
- Season with salt and pepper, garnish with parsley and chili flakes and enjoy with Thai Hom Mali Jasmine Rice from Super Lucky Elephant.
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