Are you looking for quick vegetarian meals? Then try making this bean curry with veggies for your lunch or dinner, and your healthy, guilt-free meal will be ready in no time. This quick, affordable, and healthy bean curry is vegan and gluten-free.
Ingredients
3 cups cooked kidney beans
1 Zucchini medium sized
1 cup chopped tomatoes
2 carrots
15 green beans
½ cup chopped fenugreek leaves optional
¼ cup coconut yogurt or plain yogurt optional
1 tbsp oil
1.5 tsp curry powder
1 inch ginger
½ tsp turmeric powder
½ tsp red chili powder
½ tsp coriander powder
½ tsp cumin seeds
½ tsp fennel seeds optional
Salt to taste
1 cup water
Method* Heat a skillet or pan and add oil to it.
* Now add cumin seeds and fennel seeds to the hot oil and let it splutter.
* Add finely chopped tomatoes, grated ginger, and let it cook for a minute or so.
* Then add chopped carrots and mix them well.
* Add zucchini and let the veggies cook for about 3 to 4 minutes.
* Then goes chopped green beans, salt and let it cook further for a couple of minutes. You can close the skillet with a lid and cook the veggies on low flame.
* Add spice powders - turmeric powder, red chili powder, curry powder, coriander powder and mix it well.
* Let this veggies mixture cook on a low flame till veggies are almost cooked.
* And once they are almost cooked, it's time to add the beans.
* Add water and let this bean curry simmer for 5 to 10 minutes. You can mash few beans with the back of a spoon for a creamy consistency.
* Now add finely chopped fenugreek leaves and let the curry simmer further for 4-5 minutes.
* Switch off the flame, add yogurt and give a good stir.
* And your creamy bean curry is ready to serve! Enjoy it hot with rice, quinoa, millet, or flatbread of your choice.