This hearty Indian style bean curry is full of flavor and packs a punch. Because of its simple ingredients this dish is filling and is easy to modify if you are following the Daniel Fast.
This one-pot meal is easy to whip up and great to make in large batches. You can meal prep it for the week, make for your whole family for dinner, and even freeze some to eat at a later time.
Recipe Creator: Move & Munch
Yields: About 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1 can crushed tomatoes
- 3 tbsp olive oil
- half a large onion, diced
- 3 tbsp minced garlic (or 5 gloves minced)
- 4 tbsp curry powder
- 2 cans of beans of your choice (chickpeas, black beans, red beans, white beans, black eyed pease, etc) Use 1 can of each.
- 1 cup water
- 1 bag of frozen mixed veggies or 3 cups (try to use small vegetables like peas, carrots, cut string beans, corn, etc. Using things like broccoli or cauliflower can make more bulky)
- 1 tsp red pepper flakes
- 1 tbsp ground cumin
- 1 tbsp ground ginger
- 2 tbsp cilantro
- 1 tsp salt
- 1/3 coconut sugar or brown sugar (If you are following the Daniel Fast, skip this ingredient)
Directions:
- In a large sauce pan heat your olive oil.
- Add your diced onions and garlic, cook for about 3 minutes
- Add your curry powder, cook for another minute.
- Add in your crushed tomatoes and frozen veggies, cook for a minute.
- Add in your beans and the rest of your seasoning, let simmer for about a minute.
- Add in your water to achieve your desired consistency then let simmer for about 15- 20 minutes on low heat.
- Pour over brown rice and serve.