Baked Beans Veggie Curry

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Baked Beans Veggie Curry

Baked Beans Veggie Curry

Hi friends! I recently tried this Baked Beans Veggie Curry and it turned out so good! It’s very filling + comforting and makes an excellent whole meal for lunch or dinner.

I served mine with quinoa, but you can pair it up with any cooked grains you like.

Let’s go! 🙂

Baked Beans Veggie Curry Recipe
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Baked Beans Veggie Curry Recipe

Wholesome and filling Baked Beans Veggie Curry recipe.
Pin Recipe
Course -Dinner, Lunch
Cuisine -Universal
Keyword -curry, quinoa
Prep Time -10 minutes
Cook Time -20 minutes
Total Time -30 minutes
Servings -4 people
Calories -721kcal
Author -Veganbell

Ingredients

Instructions

  • Mince ginger + garlic + chilies in a small blender/mixer/grinder. Set aside.
  • Set a large, deep pan over medium heat. Add oil.
  • Once it's hot, add cumin seeds + coriander seeds + mustard seeds, and stir-sauté for 1 minute.
  • Add the ginger-garlic-chili mixture + onion and stir-sauté for 2-3 minutes, or until the onion is soft and golden-brown.
  • Next, add zucchini + carrot + bell pepper + tomato + salt + pepper. Stir-cook for 2 minutes.
  • Cover the pan and cook over low-medium heat for 5 minutes.
  • *After 5 minutes* Uncover the pan and stir, scrape any brown bits from the bottom of the pan. Then add baked beans + coconut milk + water.
  • Stir well. Cover the pan and cook over medium heat for 10 minutes.
  • *After 10 minutes* Uncover the pan and add garam masala + cilantro. Give it a quick stir.
  • Baked beans veggie curry is ready. Turn off the heat and serve with cooked quinoa or cooked rice. Enjoy!

Notes

  1. The nutritional chart does not contain macro from the cooked quinoa.
  2. You don't have to use multi-colored zucchini and bell peppers if you don't want to.
  3. If you want to make a big batch, simply double the ingredients.
  4. This curry tastes AMAZING the next day!

Nutrition

Sodium: 1752 mg | Calcium: 273 mg | Vitamin C: 87 mg | Vitamin A: 4537 IU | Sugar: 8 g | Fiber: 26 g | Potassium: 1932 mg | Calories: 721 kcal | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Saturated Fat: 20 g | Fat: 32 g | Protein: 25 g | Carbohydrates: 96 g | Iron: 11 mg
Tried this recipe?Mention @itsveganbell or tag #veganbell!

If you liked this curry, check out this delicious Golden Tofu Veggie Curry I posted earlier.

If you enjoy reading and cooking from our Veganbell, check out LivB’s incredible Avocado Cream Quesadillas recipe.

If you’d like to support me (thank you!), check out my Indian Vegan Cookbook. It has 90 awesome, restaurant-style recipes.

Thanks for stopping by! 🙂

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#FromTheCreator

Hi, I'm Neelam. Welcome to Veganbell.
I started this food blog to share easy vegan recipes with everyone.

If you enjoy my recipes, please share them with your friends & families. I don't run google ads here, nor do I write long content to please the SEO. So I really appreciate your support.

Happy cooking! :)

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