I have been wanting to make a vegan bean curry for a while now and although this is half stew and half curry, so technically a curry-stew, it is so wholesome and delicious that I’m happy to call this the bean curry I have been looking for. It’s definitely going to be a staple in my house from now on.
The recipe is extremely versatile too, lending itself to using up all the lonely looking veggies in the fridge or just being really simple with only beans and chickpeas. So although you’ll see a list of specified vegetables in the ingredient list, feel free to add or subtract where necessary. I had a few Brinjals lazing around and hence they are featured in this recipe, but you may have Brussel Sprouts looking for their purpose in life or aged red peppers searching for a home. Use what you have, even if it means making a slightly bigger batch. Remember you can always freeze the leftovers and high-five yourself in a few weeks time with the reward of a meal in the freezer. See, it’s all worth saving the veggies!
Besides the benefits of being less wasteful, this dish is really inexpensive and can be made with basic pantry items even if you didn’t have a single fresh vegetable to use. Also, it’s a clean meal and when I say that I mean it’s nutritious. It’s full of fibre, nutrients and is free of gluten and dairy. It’s ticking a lot of boxes this recipe; uses up old veggies, inexpensive, nutritious, versatile, gluten-free, dairy-free, vegan, easy! YAY!
Don’t be put off by the ingredient list though. All “curry recipes” typically have long ingredient lists because of all the spices but when you break it down, it’s not that much. The recipe is easy to prepare but will need to simmer for at least an hour if not longer to really develop the flavours and reduce the liquid.
This recipe will serve a healthy portion to approximately 6 adults.Print
An easy stew with pantry basics, spices and leftover veggies or at the very least, a tin of chickpeas. Very versatile, this spicy stew is delicious.
- 2 tablespoons cooking oil
- 1 onion, chopped
- 5 garlic cloves, crushed
- 2 carrots, chopped
- 10 baby potatoes, sliced in half
- 1 medium Brinjal, chopped
- 1 punnet mushrooms (250g) (brown or white – your choice)
- 1 tin chickpeas, drained and rinsed
- 1 tin red kidney beans, drained and rinsed
- 2 Bay Leaves
- 10 Peppercorns (red, black, white or a mix)
- 1 tablespoon coriander powder
- 1 teaspoon red chilli powder (add extra if you like medium to hot curries)
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli flakes
- 1 teaspoon salt
- 2 cups tomato puree / passata
- 2 tablespoons tomato paste
- 2 cups vegetable stock
- Heat the oil in a large pot, add the onion and cook until soft and translucent.
- Add the crushed garlic and cook for another 2 minutes
- Now add all the spices – the Bay leaves, peppercorns, coriander powder, chilli powder, garam masala, turmeric powder, red chilli flakes and salt. Cook for 2-3 minutes to allow the flavours to develop.
- Add the carrots, baby potatoes, brinjals, mushrooms, chickpeas and kidney beans. Mix the spices through.
- Add the tomato puree, tomato paste and vegetable stock.
- Allow to simmer for at least an hour on low. If you can, allow it to simmer on low for another hour to really develop the flavours and allow the liquid to reduce.
- Serve with rice or cous cous or quinoa. Or even pappardelle pasta.
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