Vegan Kidney Bean and Mushroom Curry
photo by Starrynews
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 tablespoon oil (light oil such as canola or grapeseed)
- 1 large onion, finely chopped
- 1 small piece ginger (roughly 1 inch)
- 3 garlic cloves, minced
- 1 tablespoon vegan margarine
- 1 teaspoon cumin seed
- 1 large tomatoes, finely chopped
- 2 tablespoons tomato paste
- 1 serano chili, seeded and chopped (or sub about 1/8 tsp cayenne or indian chili powder...heat up to your preference)
- 2 teaspoons garam masala
- 1 cup plain soymilk
- 1 1⁄2 cups fresh mushrooms, sliced
- sea salt
- 1 1⁄2 cups cooked kidney beans (or 1 14 oz tin drained and rinsed)
- 1⁄4 - 1⁄2 cup water
- fresh cilantro, chopped
directions
- Heat the oil in a large pot and saute the onion, ginger and garlic until soft. Add in the margarine followed by the cumin seeds and fry until everything browns up lightly.
- Mix in the tomato paste then add the fresh tomato, chili pepper and garam masala - let that mingle for a few minutes.
- Add in the mushrooms and let them cook for a few minutes before adding the soymilk and finally the water. Season to taste with sea salt.
- Let that all come to a boil, add in the beans and simmer for 15 minutes and you're done! Garnish with cilantro and serve with rice or bread.
- Note: This reheats well - I made it in the morning and then reheated in the oven at dinner time, just had to add a little more liquid.
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Reviews
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delicious. i was desperately looking for a fairly straightforward recipe containing the only veggies we had in the apartment, kidney beans and mushrooms, and thankfully found this. my flatmates loved it. i used one green chili and it was just fine. in the future would substitute coconut milk for soy milk, as i think it would give the curry that extra tang and a great texture. thanks!
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This was a really nice curry - wonderfully spiced, filling, and tasty! I used canned kidney beans, so it was quite quick to prepare, red pepper flakes to add heat, sliced portabellas for the mushrooms, and omitted the salt (personal preference). I did make one actual change and that was to sub water for the soymilk, as I didn't have any on hand but wanted to stay true to the vegan nature of the dish. It was very enjoyable, and I also found it to reheat well too. Thanks for sharing! ZWT6
Tweaks
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delicious. i was desperately looking for a fairly straightforward recipe containing the only veggies we had in the apartment, kidney beans and mushrooms, and thankfully found this. my flatmates loved it. i used one green chili and it was just fine. in the future would substitute coconut milk for soy milk, as i think it would give the curry that extra tang and a great texture. thanks!
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