Vegetarian Bean Curry Recipes

Steps:

• Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
• Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
• Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

Steps:

• Heat oil in a pan on a medium heat.
• Add the butter beans, onion, pepper, garlic, chili flakes, turmeric, paprika, garam masala, chili powder, oregano, and half of the salt.
• Cook for 5 minutes, add the water, and then cook for a further 5 minutes.
• Add the tomatoes, tomato puree, curry powder, and the rest of the salt.
• Heat through and season as desired.
• Serve with rice.