Easy Bean Curry
This tasty easy creamy thick bean curry is dairy-free, vegan, full of Indian flavors, and ready in under half an hour.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Vegan
Servings: 4
Calories: 319kcal
- 1 tablespoon neutral flavored cooking oil or vegetable broth
- 1 large yellow onion
- 4 garlic cloves minced
- 1 tablespoon grated ginger
- 5.3 ounces non-dairy yogurt (1 small carton) cashew, coconut, or soy, or use coconut milk
- 2 large tomatoes diced
- 1 tablespoon garam masala
- 1 teaspoon coriander
- ½ teaspoon turmeric
- ½ teaspoon cayenne
- 15 ounces tomato purée canned
- 2 teaspoons maple syrup
- 30 ounces beans (2 15-ounce cans) drained and rinsed
- 2 tablespoons fresh lime juice plus more to taste
- 2 tablespoons chopped cilantro for garnish (optional)
Cook the aromatics: Meanwhile, heat the oil in a large saucepan over medium-high heat. Cook the onion, garlic, and ginger for about 5 minutes, or until the onion is translucent.
Add 3 tablespoons yogurt and stir to combine.
Add the tomatoes & spices: Add the chopped tomatoes, garam masala, coriander, turmeric, and cayenne. Cook for about 4 minutes, or until the tomatoes have softened, stirring frequently.
Add 1 cup water, tomato purée, and maple syrup. Mix to combine. Simmer uncovered for 5 minutes.
Add the beans & season: Stir in the beans and simmer until warmed through. Add the remaining yogurt, lime juice, and salt to taste. Garnish with cilantro.
- For oil free, omit the oil and use vegetable broth, and lemon juice.
- For a less spicy curry, omit or reduce the amount of cayenne in the recipe.
Calories: 319kcal | Carbohydrates: 55g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 46mg | Potassium: 1315mg | Fiber: 14g | Sugar: 14g | Vitamin A: 1422IU | Vitamin C: 35mg | Calcium: 135mg | Iron: 6mg