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    You are in: Home / Recipes / Vegan Kidney Bean and Mushroom Curry Recipe
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    Vegan Kidney Bean and Mushroom Curry

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     3 Total Reviews

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    • on March 13, 2012

      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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    • on October 29, 2010

      This wasn't bad. It tasted a bit bland to me (definitely needed the salt and I usually don't add salt to recipes) but was a good change from traditional curry ingredients. It was very fast and easy to prepare and cook.

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    • on May 28, 2010

      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

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    Nutritional Facts for Vegan Kidney Bean and Mushroom Curry

    Serving Size: 1 (303 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 184.3
     
    Calories from Fat 48
    26%
    Total Fat 5.4 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 385.3 mg
    16%
    Total Carbohydrate 26.3 g
    8%
    Dietary Fiber 7.3 g
    29%
    Sugars 8.5 g
    34%
    Protein 9.2 g
    18%

    The following items or measurements are not included:

    ginger

    vegan margarine

    chili

    Detailed Nutrition Values About Nutrition Info
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