Vegan Kidney Bean and Mushroom Curry

Recipe by magpie diner
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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