Creamy Vegan Bean Curry: A Flavorful Delight in Under 30 Minutes
Introduction:
Discover the exquisite taste of our Creamy Vegan Bean Curry, a quick and satisfying dish bursting with Indian flavors. This dairy-free and vegan recipe is not only delicious but also incredibly easy to prepare, making it perfect for busy weeknights or lazy weekends. With just a handful of ingredients and minimal prep time, you can enjoy a wholesome and flavorful meal that will tantalize your taste buds and leave you craving for more.
Ingredients:
- 1 tablespoon neutral flavored cooking oil or vegetable broth
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 5.3 ounces non-dairy yogurt (cashew, coconut, or soy), or coconut milk
- 2 large tomatoes, diced
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 15 ounces canned tomato purée
- 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)
Instructions:
- Preparation: Start by gathering all the ingredients and preparing them as instructed. Chop the onion finely, mince the garlic cloves, grate the ginger, and dice the tomatoes.
- Cooking the Base: Heat the neutral flavored cooking oil or vegetable broth in a large skillet over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 3-4 minutes. Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until aromatic.
- Adding the Spices: Once the onion, garlic, and ginger are cooked, add the garam masala, ground coriander, turmeric, and cayenne pepper to the skillet. Stir well to coat the aromatics with the spices and cook for another minute to toast the spices and release their flavors.
- Incorporating the Tomatoes and Yogurt: Next, add the diced tomatoes to the skillet and cook until they begin to soften, about 2-3 minutes. Then, stir in the non-dairy yogurt (or coconut milk) and mix until well combined, creating a creamy base for the curry.
- Simmering with Tomato Purée and Maple Syrup: Pour in the canned tomato purée and maple syrup, stirring to combine all the ingredients. Allow the curry to simmer gently for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Adding the Beans and Lime Juice: Once the curry has simmered and developed its rich flavors, add the drained and rinsed beans to the skillet. Stir well to incorporate the beans into the sauce, and let them heat through for another 5-7 minutes. Finish by adding fresh lime juice, adjusting the seasoning to taste.
- Garnishing and Serving: To serve, garnish the creamy bean curry with chopped cilantro for a burst of freshness and color. Serve hot with your choice of rice, naan bread, or quinoa, and enjoy the delightful flavors of this hearty and comforting dish.
Conclusion:
Indulge in the irresistible flavors of our Creamy Vegan Bean Curry, a wholesome and satisfying meal that is as easy to prepare as it is delicious. With its rich and creamy texture, vibrant Indian spices, and hearty beans, this curry is sure to become a staple in your culinary repertoire. Whether enjoyed on its own or paired with your favorite side dishes, this recipe is a true crowd-pleaser that will leave everyone at the table asking for seconds. So why wait? Gather your ingredients and get ready to delight your senses with this delectable vegan curry masterpiece!
Bean Curry with Roasted Potatoes
This tasty easy creamy thick bean curry is dairy-free, vegan, full of Indian flavors, and ready in under half an hour
Prep Time 5minutes mins
Cook Time 25minutes mins
Total Time 30minutes mins
Course Main Course
Cuisine Vegan
Servings 5
Calories 230 kcal
INGREDIENTS
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)
NOTES
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.
NUTRITION
Calories: 230kcal | Carbohydrates: 44g | Protein: 13g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 36mg | Potassium: 1052mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1138IU | Vitamin C: 28mg | Calcium: 108mg | Iron: 5mg