Vegan Three Bean Curry

4 standard portions

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Ingredients

• 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

Method

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!