Pakistani
More Suhoor Recipes
Servings: 4-5
Ingredients
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 green chili, chopped
- 1 medium red onion, chopped
- 14 oz can of Hunt's Fire Roasted Diced tomatoes
- 1/2 cup black beans, canned, rinsed and drained
- 1/2 cup kidney beans, canned, rinsed and drained
- 1/2 cup white beans, canned, rinsed and drained
- 1 tsp curry powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric
- 1/4 tsp garam masala
- salt, to taste
- 1-1.5 cups water
- 1/2 cup coconut milk
- 2 tbsps chopped cilantro
- juice of half lemon
DIRECTIONS
- Heat oil in a pan. Once the oil is hot, add cumin seeds and let them crackle.
- Then add chopped onions, green chili and saute for 2 minutes or till onions turn translucent.
- Add grated ginger and garlic and cook for 2-3 minutes or till the raw smell goes away.
- Add Hunt's canned tomato to the pan. Stir and cook for 4-5 minutes.
- Then add salt, curry powder, turmeric powder, cumin powder, garam masala and mix.
- Cook the spices with the tomato for an additional 3-4 minutes.
- Stir in the 3 kinds of beans and mix. Cover the pan and let it all cook on medium heat for 5 minutes.
- Add water, coconut milk and stir to combine. Adjust salt at this point.
- Let the curry simmer for 5 more minutes and then add chopped cilantro.
- Squeeze in some fresh lemon juice.
- Serve this vegan three bean curry hot with rice or any bread of choice!