Best 2 Vegan Kidney Bean And Mushroom Curry Recipes

Indulge in a delightful culinary journey with our exquisite Vegan Kidney Bean and Mushroom Curry, a symphony of flavors that will tantalize your taste buds. This delectable dish is not just a feast for the palate but also a powerhouse of nutrition, featuring protein-rich kidney beans, earthy mushrooms, and an array of aromatic spices. It's a vegan's delight, offering a hearty and satisfying meal that is also incredibly flavorful.

In addition to the main recipe, we've included a collection of complementary recipes to elevate your dining experience. Discover the perfect sides, such as fluffy basmati rice or crunchy papadums, to accompany the rich curry. For a refreshing contrast, try our Cucumber Raita or tangy Mango Chutney, which add a pop of brightness to the savory curry.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN KIDNEY BEAN AND MUSHROOM CURRY

Vegan Kidney Bean and Mushroom Curry image

Tasty vegan curry that is quick to prepare, providing you have the beans ready to go or are using tinned. The original version comes from http://theveganmouse.blogspot.com. I made this for dinner tonight and thought it was fabulous! All depending on how long you let it simmer and how mashed up (or not) your beans are, you may want to add more water or "milk". Haven't tried to sub the soy milk for almond or rice milk yet, but I can't see why it wouldn't work. I have a garam masala recipe posted if you're looking to whip one up, it only takes a few minutes. If you're starting with dried beans, be sure to soak overnight first (roughly a cup of dried beans would be enough). Boil them in plenty of fresh water for about 45 minutes....don't salt the dried beans or water, it makes them tough. Hope you find this as delicious as I did!

Provided by magpie diner

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon oil (light oil such as canola or grapeseed)
1 large onion, finely chopped
1 small piece ginger (roughly 1 inch)
3 garlic cloves, minced
1 tablespoon vegan margarine
1 teaspoon cumin seed
1 large tomatoes, finely chopped
2 tablespoons tomato paste
1 serano chili, seeded and chopped (or sub about 1/8 tsp cayenne or indian chili powder...heat up to your preference)
2 teaspoons garam masala
1 cup plain soymilk
1 1/2 cups fresh mushrooms, sliced
sea salt
1 1/2 cups cooked kidney beans (or 1 14 oz tin drained and rinsed)
1/4-1/2 cup water
fresh cilantro, chopped

Steps:

Heat the oil in a large pot and saute the onion, ginger and garlic until soft. Add in the margarine followed by the cumin seeds and fry until everything browns up lightly.
Mix in the tomato paste then add the fresh tomato, chili pepper and garam masala - let that mingle for a few minutes.
Add in the mushrooms and let them cook for a few minutes before adding the soymilk and finally the water. Season to taste with sea salt.
Let that all come to a boil, add in the beans and simmer for 15 minutes and you're done! Garnish with cilantro and serve with rice or bread.
Note: This reheats well - I made it in the morning and then reheated in the oven at dinner time, just had to add a little more liquid.

KIDNEY BEAN CURRY

Kidney bean curry image

A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Main course, Supper

Time 35m

Number Of Ingredients 11

Ingredients

1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
thumb-sized piece of ginger, peeled and finely chopped
1 small pack coriander, stalks finely chopped, leaves roughly shredded
1 tsp ground cumin
1 tsp ground paprika
2 tsp garam masala
400g can chopped tomatoes
400g can kidney beans, in water
cooked basmati rice, to serve

Steps:

Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

Nutrition Facts : Calories 282 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium

Tips:

Use a variety of beans. Kidney beans are a great choice for this curry, but you can also use black beans, pinto beans, or chickpeas.
Don't skip the spices. The spices in this curry are what give it its delicious flavor. Be sure to use a good quality curry powder and garam masala.
Add vegetables. This curry is a great way to sneak in some extra vegetables. Try adding carrots, potatoes, or spinach.
Serve with rice or naan. This curry is traditionally served with rice or naan. You can also serve it with quinoa or another whole grain.

Conclusion:

This vegan kidney bean and mushroom curry is a delicious and hearty meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy vegan meal, give this curry a try!