Vegan Kidney Bean And Mushroom Curry Recipes

VEGAN KIDNEY BEAN AND MUSHROOM CURRY

Steps:

• Heat the oil in a large pot and saute the onion, ginger and garlic until soft. Add in the margarine followed by the cumin seeds and fry until everything browns up lightly.
• Mix in the tomato paste then add the fresh tomato, chili pepper and garam masala - let that mingle for a few minutes.
• Add in the mushrooms and let them cook for a few minutes before adding the soymilk and finally the water. Season to taste with sea salt.
• Let that all come to a boil, add in the beans and simmer for 15 minutes and you're done! Garnish with cilantro and serve with rice or bread.
• Note: This reheats well - I made it in the morning and then reheated in the oven at dinner time, just had to add a little more liquid.

KIDNEY BEAN CURRY

Steps:

• Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
• Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
• Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.