Yield: 4
Kidney Bean and Vegetable Curry
This flavorful plant-based curry is rich in protein and packed with a variety of colorful vegetables. It's a satisfying and nutritious meal that's perfect for a meatless dinner option. Enjoy!
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 can (15 ounces) kidney beans, drained and rinsed
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, diced
- 1 cup cauliflower florets
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Cooked rice or naan bread for serving (optional)
Instructions
- Heat the vegetable oil in a large skillet or pan over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- Add the chopped red and yellow bell peppers, diced zucchini, and cauliflower florets to the pan. Cook for 5-7 minutes, or until the vegetables start to soften.
- Sprinkle the curry powder, ground cumin, ground coriander, ground turmeric, salt, and pepper over the vegetables. Stir well to coat the vegetables with the spices.
- Pour in the diced tomatoes (with their juice) and coconut milk. Stir to combine all the ingredients.
- Bring the mixture to a simmer, then reduce the heat to low. Let it simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add the kidney beans to the curry and cook for an additional 5 minutes, or until the beans are heated through.
- Taste the curry and adjust the seasoning if needed, adding more salt and pepper if desired.
- Serve the plant-based kidney bean and vegetable curry hot, garnished with fresh cilantro leaves. You can serve it over cooked rice or with naan bread if you like.
