Vegetarian Bean Curry Recipe
This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.
Fresh green beans are simmered in coconut milk with a variety of seasonings for a delicious side dish or as a vegetarian entree when served with rice.
This very tasty vegetarian curry combines lentils and mixed beans with sauteed onions, fresh spinach, curry seasonings, yogurt, and tomatoes. Serve with rice or on naan.
This is the best bean curry recipe that I have made. My teenage son, who normally will never even try my vegetatian recipes, loved this too. The raisins disintegrated while simmering and added a wonderful sweetness to balance out the spices. I recommend a dollop of plain yogurt on top before serving.
This delicious vegan curry dish with sweet potatoes, chickpeas, spinach, and coconut milk is seasoned with Indian spices like garam masala, turmeric, and cumin.
Even though I did a couple of minor tweaks, I followed the basic recipe and feel that I can give it a 5 star rating. Changes that I made: pre-cooked the lentils and raisins in about 1 1/2 cups of water for about 20 mins. While that was cooking, I continued with the rest of the recipe. I used ghee to cook the onion, added a little extra cumin than the recipe states and only one 15 oz can of diced tomatoes. Substituted white kidney beans for the red (one full can). Added the lentil and raisin mixture to the rest of the pot including all the liquid. Added himalyan salt and black pepper to taste. Covered and let it simmer for about 45 - 60 mins, stirring occasionally. At the end of the simmering, I added about 3/4 cup coconut milk. My house smells amazing and from the little bit of sampling I did while it was cooking, it tastes amazing too!
This is a wonderful, flavorful recipe. It's definitely going to become a regular dinner option in our home! I only made two slight adjustments. Just because I'm not a huge fan of cayenne pepper, I left that out. I also added half a tbsp of ground ginger, a flavor I love in many curry dishes.
This curry is full of veggies: sweet potato, eggplant, spinach, zucchini, red and green bell peppers, carrots, and onion. It's mixed with blanched almonds, chickpeas, raisins, and spices. Serve with brown rice or couscous.
was very easy recipe to follow and came out just right. the only thing i noticed in the ingredients it didn't show any onion.. I did however add it in my dish and was great.