Three Bean Curry
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
14 mins
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Total Time
19 mins
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Servings
2 people
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Calories
277 kcal
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Course
Main Course
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Cuisine
Indian
Three Bean Curry
Description
Three Bean Curry starts with gently frying diced shallots in olive oil before adding crushed garlic, finely chopped fresh ginger, and a small amount of red chili pepper. These aromatics create a layered flavor base. Curry powder, cumin seeds, salt, and black pepper are stirred in to build spice complexity.
The recipe uses a canned chopped tomato base combined with a Mexican bean mix. Adding light coconut milk and vegetable stock adds creaminess and a mild background to the curry. The mixture simmers for 10 minutes, allowing flavors to meld and beans to heat through.
Typically served garnished with fresh coriander and accompanied by rice, this curry offers a comforting and balanced vegetarian meal. It can be customized with additional greens or protein as desired.
Optional substitutions include replacing coconut milk with vegan cream fraiche to lower calories while maintaining creaminess. Adding greens like spinach or kale can increase vegetables, and the dish can be adapted to include chicken, halloumi, or paneer.
Ingredients
- 1 tablespoon olive oil
- 3 shallot diced
- 2 garlic crushed, clove
- 15 g ginger finely chopped, fresh
- 0.5 red chili pepper small; finely chopped
- 2 tablespoon curry powder
- 0.5 teaspoon cumin seeds
- 1 pinch sea salt
- 1 pinch black pepper
- 200 g Mexican bean mix Birds Eye brand
- 400 g tomato canned, chopped
- 100 ml coconut milk light
- 100 ml vegetable stock
- Coriander for serving
- rice for serving
Instructions
- Heat 1 tablespoon Olive oil in a large pan and add 3 Shallots. Cook on low for 2 minutes, stirring constantly.
- Add 2 Garlic clove, 15 g Fresh ginger and 0.5 Red chilli, stir and cook for 1 minute.
- Add 2 tablespoon Curry powder, 1 pinch Sea salt and ground black pepper and 0.5 teaspoon Cumin seeds and stir.
- Put 200 g Birds Eye Mexican Bean Mix in the pan and mix well.
- Add 400 g Chopped tomatoes, 100 ml Light coconut milk and 100 ml Vegetable stock.
- Stir and simmer for 10 minutes.
- Serve with Coriander and rice.
Notes
- Consider swapping coconut milk for vegan cream fraiche to reduce calories while keeping a creamy texture.
- Add cooked chicken, halloumi, or paneer for a non-vegan protein option.
- Incorporate spinach or kale during cooking for added greens and nutrition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 277kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Sodium | 538mg | 22% |
| Potassium | 634mg | 13% |
| Fiber | 16g | 64% |
| Sugar | 9g | 18% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 39.4mg | 44% |
| Calcium | 111mg | 11% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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