Quick Bean and Vegetable Curry

    (22)
    37 mins

    Excellent quick and nutritious curry with vegetables, kidney beans and chick peas. Serve with naan bread or chapati.


    27 people made this

    Ingredients
    Serves: 6 

    • 2 potatoes, peeled and diced
    • 2 carrots, diced
    • 80 g frozen corn kernels
    • 75 g frozen green peas
    • 30 ml olive oil
    • 1 large onion, finely sliced
    • 1 (14.4 ounce) can chopped tomatoes with juice
    • 1 (14.5 ounce) can kidney beans, drained and rinsed
    • 440.2 g garbanzo beans, drained and rinsed
    • 90 ml water
    • 1 g ground turmeric
    • 1 g chili powder, or more to taste
    • 1 g cumin
    • 1 g ground coriander
    • 4 g mustard seed
    • salt to taste (optional)
    • 1 (13.5 ounce) can coconut milk

    Directions
    Prep:12min  ›  Cook:25min  ›  Ready in:37min 

    1. Bring a large pot of lightly salted water to a boil. Add the carrots and potato; cook for 5 minutes or until slightly soft but don’t overcook. Add the peas and corn (if frozen) to the boiling water in the final minute. Drain.
    2. While the vegetables are boiling, heat the oil in a large frying pan over medium heat. Add the onions and garlic; cook and stir until the onions are translucent. Add the chopped tomatoes and 80ml water to the onions. Add the turmeric, chilli powder, cumin, coriander powder, mustard seeds and salt. Taste and adjust seasoning as desired.
    3. Mix in the vegetables and increase the heat to high. Cook for 5 to 7 minutes, stirring constantly. Reduce heat to medium, add the kidney beans and chick peas and simmer for 7 minutes. Stir in the coconut milk and cook for 3 more minutes ensuring the milk doesn’t curdle. Taste, and cook for longer or adjust seasonings if required.

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    Reviews and ratings
    Global ratings:
    (22)

    Reviews in English (24)

    by
    8

    Spices should be fried in the pan before adding tomatoes & water. This releases the flavours. Doing so made a nice curry, similar to a makhani curry (traditionally mild) but lighter.  -  22 Mar 2011  (Review from Allrecipes AU | NZ)

    by
    8

    This was an easy and delicious meal that the meateaters in my family enjoyed as well. As the recipe said the chilli powder was to taste I doubled it. The only reason it gets a 4 is because a full can of coconut milk made it a little sloppier than I would have liked but that's just personal taste, I'll just reduce it slightly next time. I served this with basmati rice and Naan using a recipe from this site. Many Thanks.  -  22 Jul 2007  (Review from Allrecipes US | Canada)

    by
    7

    Definitely double the spices to get the best flavor, also if you use an entire can of coconut milk, just let it simmer longer to thicken it to the right consistantcy.  -  12 Dec 2010  (Review from Allrecipes US | Canada)

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