I am always making curries, love em! So I decided to make a very beany curry….This delicious 3 bean curry is made from kidney beans, pinto beans and black beans. Black beans are high in carbs and fibre and contain high amounts of folic acid and magnesium. Black beans are also a good source of potassium and iron, which are all essential nutrients your body needs to function properly.
3 tomatoes chopped
1 onion chopped
2 cloves of garlic finely chopped
1 thumb of ginger finely chopped
1/2 red chilli finely chopped
1 vegetable stock cube dissolved in 500ml of water
1 x 400g of chopped tin tomatoes
1 red pepper sliced lengthways
2 additional tomatoes chopped
100g red lentils
200g of cooked black beans
200g of cooked kidney beans
200g of pinto beans
1 teaspoon of coriander seeds
1 teaspoon of mustard seeds
1 teaspoon of garam masala
1 teaspoon of ground cumin
1 teaspoon of ground coriander
2 teaspoons of turmeric
Cook the onion, garlic, ginger and chilli with the spices for a few minutes with a little water so it doesn’t go dry, adding more water if needed.
Add all the beans and stir.
Add the tin of tomatoes, fresh tomatoes, red peppers, lentils and stock and stir.
Cover and simmer for 20 minutes until peppers have cooked through. Serve with brown rice or black rice.