Vegetarian

Kidney Bean Mushroom Curry takes several minutes to prepare.

Kidney Bean Mushroom Curry takes several minutes to cook.

Kidney Bean Mushroom Curry makes 4 servings.

The ingredients for Kidney Bean Mushroom Curry are:

1 TB olive oil
1 large onion, chopped
1" piece ginger, minced
4 cloves garlic, minced
1 TB Earth Balance margarine
1 tsp. cumin seeds
1 large tomato, chopped
2 TB tomato paste
1 TB chopped jalapeno or 1/8 tsp cayenne
2 tsp. garam masala
1 cup plain soymilk (i used cow milk)
1 container fresh mushrooms sliced
1 14oz. can kidney beans, drained and rinsed
1/4 cup water
fresh cilantro, chopped

Here is how you make Kidney Bean Mushroom Curry:

Heat oil in a pot and saute onion, ginger and garlic until they soften. Add margarine and let it melt, then add cumin seeds and fry until everything browns. Add tomato paste, chopped tomato, jalapeno and garam masala and cook for a few minutes. Add mushrooms and stir around some more before adding soymilk and water. Let come to a boil. Add beans and simmer for about 15 minutes. Add cilantro at the end. Serve hot with rice. Serving Size: 4 main dish servingsNumber of Servings: 4Recipe submitted by SparkPeople user HSALADINO.

The nutritional information for Kidney Bean Mushroom Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 286.7

• Total Fat: 8.7 g
• Cholesterol: 12.5 mg
• Sodium: 359.3 mg
• Total Carbs: 42.0 g
• Dietary Fiber: 11.2 g
• Protein: 13.3 g