Vegetarian Bean Curry

Vegetarian Bean Curry

78
Michelle 3

"This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread."

Ingredients

1 h 25 m {{adjustedServings}} servings 208 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
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Reviews

78
  1. 107 Ratings

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To avoid undercooked lentils and to shorten the required hour of simmering, the first step of this recipe should be: Boil 1.5 cups of water. Add 1/2 cup of lentils. Cover and simmer on low heat ...

After reading most of the reviews, I can see that I probably should have mentioned that the lentils used in this recipe are the tiny orange lentils that cook very quickly. I get mine from the o...

What an awesome recipe! Thank you for sharing. The only change I made was adding about half a can of chicken stock to help cook the lentils. Might consider adding coconut milk next time, for ...