Vegan Three Bean Curry

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Easy and wholesome Three Bean Curry! Packed with nutrients, this curry is vegan, gluten-free and good for you!

three bean curry

Do you guys know it snowed like crazy here in Seattle last 2 days? I have never seen this kind of snow here, almost 8 inches! That might not be a lot for places that get a lot of snow usually but for a place like Seattle which hardly gets any snow, it was a lot! And as expected everything just shut down. Schools were closed, hubby couldn’t go to work and I had to even cancel my doctors appointment. But I have to say, it looked so pretty! Absolutely beautiful and I felt like I was in winter wonderland.

Because obviously it was that cold, I had to opt for comforting food and for me there’s nothing more comforting than this Vegan Three Bean Curry! It’s wholesome, delicious and good for you and is made easy using Hunt’s Tomatoes.

You guys know I grew up eating beans and lentils of all kind. It’s a staple in north Indian diet and we ate it every week. They are really filling, nutritious and good for your heart too, which remind me that February is Heart Health month. I am all about eating food which is good for your heart and beans just fit into that category. They are rich in fiber, potassium and help in reducing cholesterol and blood pressure which obviously means that you need to eat them for a good heart health. And while talking about heart month, Hunt’s is donating $50,000 to the American Heart Association this month. I think that’s such a great thing, we all need to do as much as we can to promote heart health. And since I am food blogger, I will do my bit for this cause and share with you this healthy vegan three bean curry recipe.

To make this vegan three bean curry, I used 3 kinds of beans & hence the name! The beans that I used were – black beans, kidney beans and white beans. You may use pinto beans or even chickpeas would be great here. I have used some very basic spices here along with Hunt’s Fire Roasted tomatoes, which I picked from my local Walmart. They are my absolute favorite, I love the little spice kick they impart to the dish. Don’t forget to take advantage of the ibotta offer and SAVE $1 when you buy 4 Hunt’s canned tomatoes!

I have not used a lot of coconut milk in this recipe, just very little. Traditionally coconut milk is not even used in North Indian curry recipes so I just added little for the taste. If you love the coconut flavor, feel free to add more. And now let’s see how easy it really is to make this curry.

 

Method

Heat oil in a pan. Once the oil is hot, add cumin seeds and let them crackle.

Then add chopped onions, green chili and saute for 2 minutes or till onions turn translucent. You may add little salt to the onions while frying them.

Add grated ginger and garlic and cook for 2-3 minutes or till the raw smell goes away.

Add Hunt’s canned tomato to the pan. Stir and cook for 4-5 minutes.

Then add salt, curry powder, turmeric powder, cumin powder, garam masala and mix. Cook the spices with the tomato for an additional 3-4 minutes.

Stir in the 3 kinds of beans and mix. Cover the pan and let it all cook on medium heat for 5 minutes.

Add water, coconut milk and stir to combine. Adjust salt at this point.

Let the curry simmer for 5 more minutes and then add chopped cilantro.

Squeeze in some fresh lemon juice.

Serve this vegan three bean curry hot with rice or any bread of choice!

Which is your favorite healthy and “good for your heart” recipe? I would love to know! Let me know in the comments section below.

* Adjust the consistency of curry to preference. Add more water or coconut milk for a thinner curry.

* Adjust spice levels to taste.

 

I found Hunt’s Tomatoes and all the fresh produce that I used in this recipe at my local Walmart!

Vegan Three Bean Curry

Vegan and gluten-free Three Bean Curry. Easy to make, wholesome and good for you!
three bean curry
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 213 kcal
Author: Manali
5 from 6 votes
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Ingredients

  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 green chili, chopped
  • 1 medium red onion, chopped
  • 14 oz can of Hunt's Fire Roasted Diced tomatoes
  • 1/2 cup black beans, canned, rinsed and drained
  • 1/2 cup kidney beans, canned, rinsed and drained
  • 1/2 cup white beans, canned, rinsed and drained
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garam masala
  • salt, to taste
  • 1-1.5 cups water
  • 1/2 cup coconut milk
  • 2 tablespoons chopped cilantro
  • juice of half lemon

Instructions

  1. Heat oil in a pan. Once the oil is hot, add cumin seeds and let them crackle.
  2. Then add chopped onions, green chili and saute for 2 minutes or till onions turn translucent. You may add little salt to the onions while frying them.
  3. Add grated ginger and garlic and cook for 2-3 minutes or till the raw smell goes away.
  4. Add Hunt's canned tomato to the pan. Stir and cook for 4-5 minutes.
  5. Then add salt, curry powder, turmeric powder, cumin powder, garam masala and mix. Cook the spices with the tomato for an additional 3-4 minutes.
  6. Stir in the 3 kinds of beans and mix. Cover the pan and let it all cook on medium heat for 5 minutes.
  7. Add water, coconut milk and stir to combine. Adjust salt at this point.
  8. Let the curry simmer for 5 more minutes and then add chopped cilantro.
  9. Squeeze in some fresh lemon juice.
  10. Serve this vegan three bean curry hot with rice or any bread of choice!
Nutrition Facts
Vegan Three Bean Curry
Amount Per Serving
Calories 213 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Sodium 54mg2%
Potassium 628mg18%
Carbohydrates 24g8%
Fiber 7g29%
Sugar 4g4%
Protein 8g16%
Vitamin A 840IU17%
Vitamin C 17.9mg22%
Calcium 53mg5%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Three Bean Curry

31 thoughts on “Vegan Three Bean Curry

  1. Say what? 8″ of snow is a lot…and that’s coming from someone who lives in upstate New York where it snows a decent amount. πŸ™‚ (In fact, it’s supposed to snow again tomorrow…) I agree that fresh snow is incredibly beautiful. And it makes you want to hunker down and eat some comfort food…like this 3-bean curry! This sounds and looks delicious, Manali! Enjoy that snow. Go make a snowman!

  2. This is delicious. I soaked some beans this morning to add to Chile Verde but had problems getting decent tomatillos so looked for a curried bean recipe. Found your recipe. I had all the ingredients so whipped it up. WOW YUMMY! And I’m not even vegan or vegetarian. THANK YOU!

  3. This looks delicious! Can’t wait to make it tonight. I’m vegetarian and always looking for healthy recipes that use turmeric. I stumbled on this one, and will now follow your blog. Thank you!

  4. 5 stars
    Excellent vegan, quick meal. I just whipped this up and it’s fantastic! Will make again and experiment with new ingredients but keep the ‘sauce’ or liquid base.

  5. 5 stars
    I made the curry tonight. It was delicious! As suggested, I used more of the coconut milk and less water. I’m allergic to citrus. I improvised with sour salt (citric acid) as a substitute. It worked!

  6. 5 stars
    Easy to make and very delicious. My dish was mild probably because the green chile I used was mild. Easy to adjust the heat with a little crushed red pepper flakes when I served it. Lovely aroma and and very satisfying meal. We will be making this again soon.

  7. I just wanted to take a moment to tell you how delicious I think this recipe is. I have made it SO many times for my non- vegan partner and friends and they all adore it as well! I love how versatile it is too, I usually swap the 3 bean mix for chickpeas and add potatoes. The leftovers are also the best! Thank you for sharing your magical curry with us all!! ❀️

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