VEGAN KIDNEY BEAN AND MUSHROOM CURRY
Tasty vegan curry that is quick to prepare, providing you have the beans ready to go or are using tinned. The original version comes from http://theveganmouse.blogspot.com. I made this for dinner tonight and thought it was fabulous! All depending on how long you let it simmer and how mashed up (or not) your beans are, you may want to add more water or "milk". Haven't tried to sub the soy milk for almond or rice milk yet, but I can't see why it wouldn't work. I have a garam masala recipe posted if you're looking to whip one up, it only takes a few minutes. If you're starting with dried beans, be sure to soak overnight first (roughly a cup of dried beans would be enough). Boil them in plenty of fresh water for about 45 minutes....don't salt the dried beans or water, it makes them tough. Hope you find this as delicious as I did!
Provided by magpie diner
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot and saute the onion, ginger and garlic until soft. Add in the margarine followed by the cumin seeds and fry until everything browns up lightly.
- Mix in the tomato paste then add the fresh tomato, chili pepper and garam masala - let that mingle for a few minutes.
- Add in the mushrooms and let them cook for a few minutes before adding the soymilk and finally the water. Season to taste with sea salt.
- Let that all come to a boil, add in the beans and simmer for 15 minutes and you're done! Garnish with cilantro and serve with rice or bread.
- Note: This reheats well - I made it in the morning and then reheated in the oven at dinner time, just had to add a little more liquid.
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Oscar Neal
[email protected]I can't wait to try this curry! It looks so delicious.
Leeanna Ellis
[email protected]This curry is a great example of how flavorful and satisfying vegan food can be.
Heavster wordup
[email protected]I'm new to cooking vegan food, but this curry was easy to make and turned out great. I will definitely be trying more vegan recipes in the future.
Amjath Mohmeed
[email protected]This curry was a great way to get my kids to eat their vegetables. They loved the creamy sauce and the kidney beans and mushrooms were hidden in the sauce.
Shaheen Bibi
[email protected]I made this curry for a party and it was a huge hit! Everyone loved the unique flavor combination.
Amanda Tucker
[email protected]This curry was a bit too oily for my taste. I think I would use less oil next time.
jennifer Kaminski
[email protected]I'm not a big fan of kidney beans, but I really enjoyed this curry. The mushrooms and sauce were so flavorful that I didn't even notice the beans.
ibrahim dhillon
[email protected]This curry was a great way to use up some leftover kidney beans and mushrooms. It was quick and easy to make and the results were delicious.
Noyon Hossain
[email protected]I found this curry to be a bit bland. I added some extra spices and it was much better.
Love Tension
[email protected]This curry was a bit too spicy for my taste, but I still enjoyed it. The flavors were complex and the dish was very filling.
m mehedi
[email protected]I was pleasantly surprised by how delicious this curry was. The kidney beans and mushrooms were cooked perfectly and the sauce was flavorful and aromatic.
Dizzy Gang
[email protected]This curry was easy to make and packed with flavor. I especially liked the addition of coconut milk, which gave the dish a creamy richness.
Stella Mwaka kesi
[email protected]I loved the combination of kidney beans and mushrooms in this curry. The flavors were well-balanced and the dish was very satisfying.
MD. ENAMUL HOSSAIN MAMUN
[email protected]This curry was a hit with my family! The kidney beans and mushrooms were hearty and flavorful, and the sauce was rich and creamy. I will definitely be making this again.