This vegetarian bean curry recipe is basic but easily adjustable by playing around with the seasonings and ingredients. My first batch was good, but since then, I've experimented with different spice levels, — more or less — other veggies like mushrooms, and adding meat. Now, it's different every time I make it. Serve it over basmati rice with naan bread.
Ingredients
- 2 tablespoons olive oil
- 1 large white onion , chopped
- 0.5 cups dry lentils
- 3 tablespoons curry powder
- 2 cloves garlic , minced
- 1 teaspoon ground cumin
- 1 pinch cayenne pepper
- 1 can crushed tomatoes , 28 ounce
- 1 can garbanzo beans , 15 ounce
- 1 can kidney beans , 8 ounce
- 0.5 cups raisins
- salt and ground black pepper to taste
Instructions
-
1
Heat oil in a large pot over medium heat. Add onion; cook until tender. Add lentils, curry powder, garlic, cumin, and cayenne pepper; cook, stirring constantly, about 2 minutes.
-
2
Stir in tomatoes, garbanzo beans, kidney beans, and raisins; season with salt and black pepper. Reduce heat to low; simmer, stirring occasionally, for at least 1 hour.
Nutrition Facts
Per serving
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