Vegetarian Bean Curry

This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 209 Calories

Ingredients

• 2 tablespoons olive oil
• salt and pepper to taste
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 (28 ounce) can crushed tomatoes
• 1 pinch cayenne pepper
• 3 tablespoons curry powder
• 1 large white onion, chopped
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (8 ounce) can kidney beans, drained and rinsed
• 0.5 cup raisins
• 0.5 cup dry lentils

Recipe Instructions

Step 1

Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.