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Fragrant and Hearty Vegan Bean Curry

Fragrant and Hearty Vegan Bean Curry

If you're needing a scrumptious, warming recipe that combines a harmonious blend of spices and a medley of beans, look no further...

Packed with bold flavors and wholesome ingredients, this comforting and satisfying dish simply uses 6 cans, onion, and a handful of spices. Couldn't be easier!

Makes up to 6 serves (if served with rice), tastes even better the next day, and freezes well in stasher bags for 6 - 8 weeks.


2 T olive oil

1 diced onion

3-4 cloves of garlic

1 1/2 t smoked paprika

1 1/2 t ground turmeric

1 1/2 t ground cumin

1 t garam masala

1 t cinnamon

2 cans of cherry tomatoes

1 can of coconut cream

3 cans of strained & rinsed beans (we used chickpeas, butter beans and black beans. Red Kidney works well here too, but you can use any combo of beans you like)

1/2 a preserved lemon (or substitute with the zest of one lemon)

Salt and pepper to taste


1. Saute the onions and garlic in the olive oil on medium-high for 5 minutes 

2. Add all the spices, stir and cook for a further minute.

3. Add all remaining ingredients, stir and simmer for 30 - 40 minutes.

4. Serve over brown rice, with flaky sea salt, cracked black pepper, and a generous dollop of natural yoghurt (can use coconut yoghurt to keep this dairy-free)


That’s awesome Bonnie! We love it too. It’s a great recipe to have up the old sleeve. :-)

That’s awesome Bonnie! We love it too. It’s a great recipe to have up the old sleeve. :-)

Just wanted to let you know we’re making this once a week, it’s a new favourite. Great winter meal, popular with my kids too!

Kia ora Janet, yes indeed, we would recommend straining and rinsing the beans prior to adding to the dish. :-)

Do you strain the cans of 🐥 chickpeas an other 🫘 beans or empty all of liquid from the tin’s into 🥣 soup🤔

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