This Three Bean Curry is super easy, comforting and made using store cupboard and freezer ingredients. The ultimate kitchen raid meal, so it's perfect for a healthy meal on a budget. It's vegan, gluten-free and oh so delicious. What makes this bean curry so easy is the frozen Mexican Bean Mix we used in it - great for busy families
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When it starts to get colder, a wholesome, comforting curry will always go down well. It's total autumn comfort food!
This is a protein packed vegan curry that is so easy to adapt, so you can make this exact recipe as a base and then add in a few different ingredients to make everyone happy. That's better than making separate meals for everyone.
You can add more or less chilli depending on how spicy you like it, or you could even throw some spinach or kale in a few minutes before it is finished for a green veggie boost.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Bean mix - We used a frozen Mexican bean mix as it gives a good variety, Kidney beans, chickpeas and black beans, but you could use an mix of beans that you have. Butter beans are one of our favourites to use.
- Shallots, garlic and ginger - These are the base of the curry sauce.
- Curry powder, chilli and cumin - These are what give the curry its spice and flavour. You can alter the amount of chilli to suit your taste. You can also use your favourite spice blend or just some simple Garam Masala.
- Tomatoes - A tin of good quality chopped tomatoes is used here.
- Coconut milk - Light coconut milk is perfect, but you can use full fat. It will change the nutritional values though.
- Stock - We used a vegetable stock to keep this a vegan curry.
More ingredient substitutions and variations can be found in the recipe card.
Step by Step Instructions
- Step 1: Heat a little oil in a large pan and add the shallots. Cook on low for 2 minutes, stirring constantly.
- Step 2: Add the garlic, ginger and chilli, stir and cook for 1 minute.
- Step 3: Add the curry powder, salt, pepper and cumin and stir.
- Step 4: Put the bean mix into the pan and mix well.
- Step 5: Add the chopped tomatoes, coconut milk and vegetable stock.
- Step 6: Stir and simmer for 10 minutes.
Using Beans in Curries
We are big on beans in general. As we try to limit the amount of meat we eat, we turn to beans for a protein boost, to bulk out our meals and add lots of flavour. If you think beans are boring, then you haven't been eating them the right way.
There is so much to love about beans beyond their versatility. They are high in fibre, potassium and can help to reduce cholesterol and blood pressure, so they are a must in a healthy diet in our opinion and they are the perfect addition to a vegan curry.
We kept it pretty simple when it came to the herbs and spices, as I didn't want this to be a recipe that you had to buy new ingredients for. This is all about using up what is in your cupboard, so we tried to keep it to ones that you would probably already have. Feel free to switch and swap them though.
In my opinion a bean curry with coconut milk is a must. Creamy curries are the best kind of curries and by using coconut you add a load of flavour, but you can keep it vegan.
Sure, coconut milk is a little high in calories, but it's totally worth it in my opinion. We just used a little, as it goes a long way.
Serving Suggestions
We served ours with some simple turmeric rice, which is just basmati rice boiled with a little turmeric in it. If you want some extra carbs, and something to mop up the extra curry sauce, then make some of our Easy Homemade Flatbreads.
Dannii's Top Tips
- If you wanted to lower the calories and skip the coconut milk, add in some vegan cream fraiche (we love the Oatly brand) to keep it vegan and creamy.
- You don't have to have this as a vegan curry. Make this recipe as a base and then add some leftover or freshly grilled chicken or even some halloumi or paneer.
- Get your greens! Throw some spinach and kale in to this to give it a green veggie boost.
More Vegan Curries
If you've tried this bean curry recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Three Bean Curry
Ingredients
- 1 tablespoon Olive oil
- 3 Shallots - diced
- 2 Garlic clove - crushed
- 15 g (0.5 oz) Fresh ginger - finely chopped
- 0.5 (0.5) Red chilli - small; finely chopped
- 2 tablespoon Curry powder
- 0.5 teaspoon (0.5 teaspoon) Cumin seeds
- 1 pinch Sea salt and ground black pepper
- 200 g (7 oz) Frozen Mexican Bean Mix
- 400 g (14 oz) Chopped tomatoes - canned
- 100 ml (0.5 cups) Light coconut milk
- 100 ml (0.5 cups) Vegetable stock
- Coriander and rice - for serving
Instructions
- Heat 1 tablespoon Olive oil in a large pan and add 3 Shallots. Cook on low for 2 minutes, stirring constantly.
- Add 2 Garlic clove, 15 g Fresh ginger and 0.5 Red chilli, stir and cook for 1 minute.
- Add 2 tablespoon Curry powder, 1 pinch Sea salt and ground black pepper and 0.5 teaspoon Cumin seeds and stir.
- Put 200 g Frozen Mexican Bean Mix in the pan and mix well.
- Add 400 g Chopped tomatoes, 100 ml Light coconut milk and 100 ml Vegetable stock.
- Stir and simmer for 10 minutes.
- Serve with Coriander and rice.
Recipe Tips
- If you wanted to lower the calories and skip the coconut milk, add in some vegan cream fraiche (we love the Oatly brand) to keep it vegan and creamy.
- You don't have to have this as a vegan curry. Make this recipe as a base and then add some leftover or freshly grilled chicken or even some halloumi or paneer.
- Get your greens! Throw some spinach and kale in to this to give it a green veggie boost.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Helen of Fuss Free Flavours says
I love the frozen bean mixes, so versatile and easy to control portion sizes. This is a great use of them, so easy and quick to make. Perfect for a mid-week meal.
kim says
What a delicious meal! I know my whole family will love this!
Lucy Parissi says
Those frozen beans could be a gamechanger. This is a great recipe to have to hand for busy weekday cooking.
Natalie says
I love curry! Looks so delicious and would make a great winter dinner!
Danielle Wolter says
I am all about curry any time. This was totally amazing. Perfect comfort food.
Mary Bostow says
Wow. I never thought of beans curry. This looks delish and hearty. And gets ready in little time. This recipe is definitely a keeper.
Sherri says
Love how easy this curry is to put together! Perfect for busy nights when you still want a comforting meal! I definitely have to get this Mexican bean blend the next time I go grocery shopping. Yum! :)
Adiano says
This looks delicious, in fact most if not all your recipes do...
I especially like how you include options to make it less calories and all the nutritional information too! Very helpeful
Marisa says
This is the perfect recipe for a cool winter night! Love all of the flavors!
Renee | The Good Hearted Woman says
We love all things curry. This looks like some seriously satisfying cold-weather comfort food!
Mary Bostow says
This Three Bean Curry looks amazing and makes me hungry. I think even my very picky oldest son might even like this dish! I can hope at least.
Marlynn | Urban Bliss Life says
This will be a great recipe to try for Meatless Mondays! I'm dairy free and cook a lot with coconut milk, so I agree that keeping it in is a must for me, too! :)
Gabi says
I could eat plant based, protein rich curries every day. Your colorful curry contains all ingredients and seasonings I love. The only challenge for me is to get those convenient frozen Mexican three bean mix in my region.
Mary says
Beans are so great for weeknight meals!
Mel says
I absolutely love a good bean curry! Yours looks delicious, and so quick to make! Perfect for mid-week.