Baked Beans Veggie Curry Recipe
Wholesome and filling Baked Beans Veggie Curry recipe.
Pin Recipe
Servings -4 people
Calories -721kcal
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1 inch ginger
- 4 garlic cloves
- 2 green chilies
- 1 onion (chopped)
- 1 small green zucchini (chopped)
- 1 small yellow zucchini (chopped)
- 1 large bell pepper (chopped)
- 1 medium carrot (chopped)
- 2 medium tomatoes (chopped)
- Salt & pepper
- 2 cans baked beans in tomato sauce (each can = 14.6 oz / 415 gm.)
- 1.5 cups coconut milk
- 1/2 cup water
- 1 teaspoon garam masala
- 1/4 cup freshly chopped cilantro
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
- The nutritional chart does not contain macro from the cooked quinoa.
- You don't have to use multi-colored zucchini and bell peppers if you don't want to.
- If you want to make a big batch, simply double the ingredients.
- This curry tastes AMAZING the next day!
Nutrition
Calories: 721 kcal | Carbohydrates: 96 g | Protein: 25 g | Fat: 32 g | Saturated Fat: 20 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Sodium: 1752 mg | Potassium: 1932 mg | Fiber: 26 g | Sugar: 8 g | Vitamin A: 4537 IU | Vitamin C: 87 mg | Calcium: 273 mg | Iron: 11 mg