Vegetarian

Veggie Bean Curry takes several minutes to prepare.

Veggie Bean Curry takes several minutes to cook.

Veggie Bean Curry makes 8 servings.

The ingredients for Veggie Bean Curry are:

2 tablespoons olive oil
1 medium onion, chopped
1/2 cup dried red lentils, rinsed
1 tablespoon minced garlic
1 15 oz can petite diced tomatoes
1 15 oz can garbanzo beans, rinsed and drained
1 15 oz can kidney beans, rinsed and drained
1/2 cup currents or raisins
1 teaspoon ground cumin
seasoning to taste (red pepper flakes, cumin seeds, salt, pepper, cayenne pepper)

Here is how you make Veggie Bean Curry:

In an enameled cast iron or large sturdy pot, saute onion and garlic along with hard spices (red pepper flakes, whole cumin seeds) in olive oil until tender. Stir in red lentils and cook for 1 to 2 minutes. Add tomatoes, kidney beans, garbanzo beans, and currents. Add spices to taste (ground cumin, cayenne, salt, pepper) and stir. Reduce to low heat, cover, and simmer for 1 hour. Stir occasionally.Serve with whole wheat tortillas or brown rice (not included in the nutrition information). Leftovers work great in the freezer.For additional flavor and color, a carrot or two can be shredded and added in. Also, I try to use no-salt versions of the beans where possible - salt versions were used to calculate this recipe.Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user 250KU175.

The nutritional information for Veggie Bean Curry is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 212.4

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 474.2 mg
• Total Carbs: 33.4 g
• Dietary Fiber: 7.9 g
• Protein: 9.9 g