Vegetarian Bean Curry
A rich and aromatic curry made with tender beans, coconut milk, and Indian spices. Serve it over rice or with naan for a comforting, protein-rich dinner.
Ingredients
- 2 tablespoons olive oil
- 1 large white onion, chopped 1/2 cup dry lentils
- 2 cloves garlic, minced
- 3 tablespoons curry powder 1 teaspoon ground cumin
- 1 pinch cayenne pepper 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 (8 ounce) can kidney beans, drained and rinsed
- 1/2 cup raisins
- salt and pepper to taste
Directions
- Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.
