Vegetarian Bean Curry (from All Recipes, Servings: 8, Total Time: 1.5 hours)
Ingredients
· 2 Tbsp. olive oil
· 1 large white onion, chopped
· ½ cup dry lentils
· 2 cloves garlic, minced
· 3 Tbsp. curry powder
· 1 tsp. ground cumin
· 1 pinch cayenne pepper
· 1 (28 oz.) can crushed tomatoes
· 1 (15 oz.) can garbanzo beans, drained and rinsed
· 1 (15 oz.) can kidney beans, drained and rinsed
· ½ cup raisins
· Salt and pepper to taste
Directions
1.) Heat the oil in a large pot over medium heat, and cook the onion until tender.
2.) Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes.
3.) 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.
My neighborhood is having a Progressive Dinner and I made this dish for a tasting that we decided to have (pre-Dinner). This was one of three bean curries that I made for the tasting, but it was not picked as a winner for the round two tasting. The main reason, I believe, it that the consistency of this dish is more like that of a chili than a curry. It is very thick and with all the beans, well, you can imagine. I did add a double dose of kidney beans (the original recipe calls for 8 oz., but I could not find a can that size), but I still don’t think that it would have made a difference.
I know that I’ve said before that I do not like raisins, but I couldn’t even taste them in this dish! Health benefits without the taste? Awesome! The only other change I made was that I used red lentils and I washed them beforehand to make sure that any dirt was in the sink and not in the dish. The taste was good - kind of sweet (even with 3 Tbsp. of curry), so maybe not what some people expect when they hear curry. I like it and I think that I will make it again for myself. Good mix of protein and carbs and tasty – winner in my book!
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