The queen of NO MEAT protein has arrived... You'll be shocked at how good this tastes and how great it is for that booty and slimming that waist.
- 1/2 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 green chili, chopped
- 1 medium red onion, chopped
- 14 oz can of Hunt's Fire Roasted Diced tomatoes
- 1/2 cup black beans
- 1/2 cup kidney beans
- 1/2 cup white beans
- 1 teaspoon curry powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon garam masala
- salt, to taste
- 1-1.5 cups water
- 1/2 cup coconut milk
- 2 tablespoons chopped cilantro
- juice of half lemon
Heat oil in a pan. Once the oil is hot, add cumin seeds and let them crackle.
Then add chopped onions, green chili and saute for 2 minutes or till onions turn translucent. You may add little salt to the onions while frying them.
Add grated ginger and garlic and cook for 2-3 minutes or till the raw smell goes away.
Add Hunt's canned tomato to the pan. Stir and cook for 4-5 minutes.
Then add salt, curry powder, turmeric powder, cumin powder, garam masala and mix. Cook the spices with the tomato for an additional 3-4 minutes.
Stir in the 3 kinds of beans and mix. Cover the pan and let it all cook on medium heat for 5 minutes.
Add water, coconut milk and stir to combine. Adjust salt at this point.
Let the curry simmer for 5 more minutes and then add chopped cilantro.
Squeeze in some fresh lemon juice.
Serve this vegan three bean curry hot with rice or any bread of choice!
CREDIT: Cook with Manali