Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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!