Vegetable Bean Curry

    37 minutes

    Excellent quick and nutritious curry with vegetables, kidney beans and chick peas. Serve with naan bread or chapati.

    34 people made this

    Serves: 6 

    • 2 large potatoes cut into small cubes
    • 2 large carrots cut into small cubes
    • 50g corn cobs, fresh or canned/frozen
    • 50g peas, fresh or canned/frozen
    • 1 large onion finely sliced
    • 2 cloves garlic, finely chopped
    • 1 (400g) tin chopped tomatoes
    • 80ml water, or as needed
    • 1 (400g) tin kidney beans, rinsed and drained
    • 1 (400g) tin chickpeas, rinsed and drained
    • 1 (400g) tin coconut milk
    • 2 tablespoons olive oil
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon chilli powder (or to taste)
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1 teaspoon mustard seeds
    • salt to taste

    Preparation:12min  ›  Cook:25min  ›  Ready in:37min 

    1. Bring a large pot of lightly salted water to a boil. Add the carrots and potato; cook for 5 minutes or until slightly soft but don’t overcook. Add the peas and corn (if frozen) to the boiling water in the final minute. Drain.
    2. While the vegetables are boiling, heat the oil in a large frying pan over medium heat. Add the onions and garlic; cook and stir until the onions are translucent. Add the chopped tomatoes and 80ml water to the onions. Add the turmeric, chilli powder, cumin, coriander powder, mustard seeds and salt. Taste and adjust seasoning as desired.
    3. Mix in the vegetables and increase the heat to high. Cook for 5 to 7 minutes, stirring constantly. Reduce heat to medium, add the kidney beans and chick peas and simmer for 7 minutes. Stir in the coconut milk and cook for 3 more minutes ensuring the milk doesn’t curdle. Taste, and cook for longer or adjust seasonings if required.

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    Reviews in English (25)


    Spices should be fried in the pan before adding tomatoes & water. This releases the flavours. Doing so made a nice curry, similar to a makhani curry (traditionally mild) but lighter.  -  22 Mar 2011


    Altered ingredient amounts. After reading the other tweaks I strengthened the flavour by use 3 tsp of tumeric, 1 tsp chilli powder, 3 tsp cumin powder and 3 tsp of corriander powder. It was a sensational curry with lots of flavour and reasonably hot. Will do this again as a regular vegetarian dish.  -  26 Feb 2010


    Altered ingredient amounts. I'm only giving this one three stars because it was okay (we ate it) but I won't be making it again. It was very bland with the just the amounts of spices indicated. I added lots more chilli powder and some curry powder too. Also you need to serve this with rice or couscous and the recipe doesn't suggest it.  -  29 Sep 2008