Vegetarian Bean Curry

  • Recipe By
  • Published Jun 29th
  • Ready In1h 25m
  • Servings8
  • Calories208
This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.

Vegetarian Bean Curry Ingredients

The following are the ingredients needed to make delicious Vegetarian Bean Curry for 8 servings:

  • 2 tablespoons olive oil
  • 1 large white onion, chopped
  • 1/2 cup dry lentils
  • 2 cloves garlic, minced
  • 3 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1 (8 ounce) can kidney beans, drained and rinsed
  • 1/2 cup raisins
  • salt and pepper to taste

Vegetarian Bean Curry Cooking Instructions

  • Prep15m
  • Cook1h 10m
  • Ready In1h 25m

To cook Vegetarian Bean Curry, you need about 15 minutes of preparation time. The time needed to cook this Vegetarian Bean Curry is about 1 hour 10 minutes , and you can serve your Vegetarian Bean Curry within 1 hour 25 minutes . The following are the steps to cook Vegetarian Bean Curry easily:

  1. 1 Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

Nutrition Facts

Per Serving: 208 calories; 4.7 grams of fat; 35.9 grams of carbohydrates; 8.7 grams of protein; 0 milligrams of cholesterol; 298 milligrams of sodium.

  1. Jan 3rd 2012

    This is easy to make and very tasty. I didn't have any lentils so used 1 large potato cut in small chunks and green peas (parboiled then added in the last 30 minutes). Served with jasmine ...

  2. Sep 18th 2010

    Added carrots, cooked lentils seperately, yummy!!!

  3. Sep 8th 2010

    This was really delicious! I left out the raisins because my kids don't care for them. I also pre-cooked the lentils in some chicken broth (I know that negated the vegetarian aspect of the ...

  4. May 2nd 2010

    Great recipe. I had to make some adjustments based on what I had on hand (did not use additional cumin, used "hot" curry, 1 14 oz can of roasted diced tomatoes and 1 14 oz can tomato sauce ...

  5. Jun 9th 2008

    This is the best bean curry recipe that I have made. My teenage son, who normally will never even try my vegetatian recipes, loved this too. The raisins disintegrated while simmering and add ...

  6. Feb 22nd 2008

    Very good! I used about 3/4 a can of leftover coconut milk which made it nice and creamy!! Served with an Indian style rice. Delicious!!!

  7. Feb 1st 2008

    What an awesome recipe! Thank you for sharing. The only change I made was adding about half a can of chicken stock to help cook the lentils. Might consider adding coconut milk next time, ...

  8. Apr 3rd 2007

    To avoid undercooked lentils and to shorten the required hour of simmering, the first step of this recipe should be: Boil 1.5 cups of water. Add 1/2 cup of lentils. Cover and simmer on low h ...

  9. Nov 24th 2006

    After reading most of the reviews, I can see that I probably should have mentioned that the lentils used in this recipe are the tiny orange lentils that cook very quickly. I get mine from t ...