Vegan Three Bean Curry

Vegan Three Bean Curry


Makes 4 servings. Per Serving:










– 1 tablespoon oil
– 1/2 teaspoon cumin seeds
– 1 teaspoon grated ginger
– 1 teaspoon grated garlic
– 1 green chili, chopped
– 1 medium red onion, chopped
– 14 oz can of Hunt’s Fire Roasted Diced tomatoes
– 1/2 cup black beans, canned, rinsed and drained
– 1/2 cup kidney beans, canned, rinsed and drained
– 1/2 cup white beans, canned, rinsed and drained
– 1 teaspoon curry powder
– 1/2 teaspoon cumin powder
– 1/4 teaspoon turmeric
– 1/4 teaspoon garam masala
– salt, to taste
– 1-1.5 cups water
– 1/2 cup coconut milk
– 2 tablespoons chopped cilantro
– juice of half lemon



1. Heat oil in a pan. Once the oil is hot, add cumin seeds and let them crackle.

2. Then add chopped onions, green chili and saute for 2 minutes or till onions turn translucent. You may add little salt to the onions while frying them.

3. Add grated ginger and garlic and cook for 2-3 minutes or till the raw smell goes away.

4. Add Hunt’s canned tomato to the pan. Stir and cook for 4-5 minutes.

5. Then add salt, curry powder, turmeric powder, cumin powder, garam masala and mix. Cook the spices with the tomato for an additional 3-4 minutes.

6. Stir in the 3 kinds of beans and mix. Cover the pan and let it all cook on medium heat for 5 minutes.

7. Add water, coconut milk and stir to combine. Adjust salt at this point.

8. Let the curry simmer for 5 more minutes and then add chopped cilantro.

9. Squeeze in some fresh lemon juice.

10. Serve this vegan three bean curry hot with rice or any bread of choice!

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