Ingredients for Vegan Kidney Bean And Mushroom Curry
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- Ginger
- Garlic Cloves
- Vegan Margarine
- Cumin Seed
- Tomatoes
- Tomato Paste
- Chili
- Garam Masala
- Plain Soymilk
- Fresh Mushrooms
- Sea Salt
- 1 (15-ounce) can kidney beans (or 1 cup cooked dried kidney beans)
- Water
- Fresh Cilantro
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Vegan Kidney Bean And Mushroom Curry? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Vegan Kidney Bean And Mushroom Curry
- If using dried kidney beans, soak them in water overnight. Drain and rinse.
- Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat.
- Add 1 chopped onion and 2 minced cloves of garlic and sauté until softened (about 5 minutes).
- Add 1 pound mushrooms, sliced, and cook until softened and slightly browned (about 5 minutes).
- Stir in 2 tablespoons of curry powder, 1 teaspoon of ground cumin, 1/2 teaspoon of turmeric, and 1/4 teaspoon of cayenne pepper (optional, adjust to taste). Cook for 1 minute, stirring constantly.
- Add 1 (15-ounce) can of kidney beans (or 1 cup cooked dried kidney beans), 1 (14.5-ounce) can of diced tomatoes, 1 cup vegetable broth, and 1/2 cup soy milk (or almond/rice milk).
- Bring to a simmer, then reduce heat and cook for 20-30 minutes, or until the sauce has thickened to your liking. Stir occasionally and add more water or plant-based milk if needed to reach your desired consistency.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving. Serve with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
34g
Fat
3g
Carbs
8g
