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.