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Addictive Bean Curry

What you need: 

1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 large onion, chopped
1 tablespoon grated/chopped gingerroot
2 cloves garlic, chopped
1 large (28 oz) can diced tomatoes
2 cans (19 oz each) kidney beans (or mixed beans or other beans)
1 teaspoon (or more!) curry paste
salt to taste

What you do: 

Heat oil in large pot over medium heat and stir fry the mustard and cumin seeds until they pop. Add onion, ginger, and garlic and stir fry until lightly colored. Add tomatoes with juice, beans (drained and rinsed), and 1 tsp curry paste (to start!). Simmer for about 20 minutes or until thick and saucy. Keep adding curry paste to taste during the cooking. Salt to taste. Pataks Madras curry paste is my favorite but other type work well too. This is easy, healthy, and really addictive! Serve with rice, pita, toast, chapattis, nan, straight from the pot....

Preparation Time: 
30 min
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

Is curry paste a necessity or is there a powder measure equivalent? I'm kind of a cheapskate and besides, if there's a sub, I can make this without having to buy more groceries.

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This was very easy to make and quite tasty.  I found vegan curry paste at Whole Foods.  I'm glad I added many teaspoons throughout the simmering process because it turned out perfectly spicy.

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This recipe is awesome.  It is one of my husband's favorite curry's.  Thanks! :)

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Great recipe!!  I used one can of chickpeas and one can of kidney beans, and two regular sized cans of tomatoes.  I also used a combination of curry powder, extra cumin and garam marsala instead of the curry paste because I couldn't find any vegan ones.

This recipe TRULY is addicting.  My mom and brother loved it.  And my mom thinks she doesnt like curry...lol!  Thank you!

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