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.
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
Calories: 244kcal | Carbohydrates: 29g | Protein: 8.7g | Saturated Fat: 3.3g | Sodium: 345mg | Fiber: 7.2g | Sugar: 7.7g
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