Vegan Kidney Bean and Mushroom Curry

Tasty vegan curry that is quick to prepare, providing you have the beans ready to go or are using tinned. The original version comes from http://theveganmouse.blogspot.com. I made this for dinner tonight and thought it was fabulous! All depending on how long you let it simmer and how mashed up (or not) your beans are, you may want to add more water or "milk". Haven't tried to sub the soy milk for almond or rice milk yet, but I can't see why it wouldn't work. I have a garam masala recipe posted if you're looking to whip one up, it only takes a few minutes. If you're starting with dried beans, be sure to soak overnight first (roughly a cup of dried beans would be enough). Boil them in plenty of fresh water for about 45 minutes....don't salt the dried beans or water, it makes them tough. Hope you find this as delicious as I did!

• Ready In: 40 mins
• 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

1. 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.
2. Mix in the tomato paste then add the fresh tomato, chili pepper and garam masala - let that mingle for a few minutes.
3. 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.
4. 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.
5. 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.