Easy kidney beans curry with veggies
Are you looking for quick vegetarian meals? Then try making this bean curry with veggies for your lunch or dinner. This quick, affordable, and easy bean curry is vegan and gluten-free.
Servings 4
Ingredients
- 3 cups cooked kidney beans
- 1 Zucchini medium sized
- 1 cup chopped tomatoes
- 2 carrots
- 15 green beans
- ½ cup chopped fenugreek leaves optional
- ¼ cup coconut yogurt or plain yogurt optional
- 1 tablespoon oil
- 1.5 teaspoon curry powder
- 1 inch ginger
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds optional
- Salt to taste
- 1 cup water
Instructions
- Heat a skillet or pan and add oil to it.
- Now add cumin seeds and fennel seeds to the hot oil and let it splutter.
- Add finely chopped tomatoes, grated ginger, and let it cook for a minute or so.
- Then add chopped carrots and mix them well.
- Add zucchini and let the veggies cook for about 3 to 4 minutes.
- Then goes chopped green beans, salt and let it cook further for a couple of minutes. You can close the skillet with a lid and cook the veggies on low flame.
- Add spice powders - turmeric powder, red chili powder, curry powder, coriander powder and mix it well.
- Let this veggies mixture cook on a low flame till veggies are almost cooked.
- And once they are almost cooked, it's time to add the beans.
- Add water and let this bean curry simmer for 5 to 10 minutes. You can mash few beans with the back of a spoon for a creamy consistency.
- Now add finely chopped fenugreek leaves and let the curry simmer further for 4-5 minutes.
- Switch off the flame, add yogurt and give a good stir.
- And your creamy bean curry is ready to serve! Enjoy it hot with rice, quinoa, millet, or flatbread of your choice.