Vegetarian Bean Curry

Vegetarian Bean Curry

79
Michelle 4

"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 servings 208 cals
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Original recipe yields 8 servings

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Nutrition

  • 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.

Reviews

79
  1. 108 Ratings

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Most helpful

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 ...

Most helpful critical

I will never make again ... I followed exactly and tried to fix it ...

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 ...

Great recipe. I had to make some adjustments based on what I had on hand (did not use additional cumin, used "hot" curry, 1 14 oz can of roasted diced tomatoes and 1 14 oz can tomato sauce in p...

This is the best bean curry recipe that I have made. My teenage son, who normally will never even try my vegetatian recipes, loved this too. The raisins disintegrated while simmering and added a...

Very good! I used about 3/4 a can of leftover coconut milk which made it nice and creamy!! Served with an Indian style rice. Delicious!!!

This was really delicious! I left out the raisins because my kids don't care for them. I also pre-cooked the lentils in some chicken broth (I know that negated the vegetarian aspect of the dis...

My husband and I just loved this recipe! We are definitely making it again. I added some large chunks of bell pepper and carrots when I added the lentils, etc. Made it with some naan bread, a...

This is easy to make and very tasty. I didn't have any lentils so used 1 large potato cut in small chunks and green peas (parboiled then added in the last 30 minutes). Served with jasmine rice...