Kidney Bean Mushroom Curry

Name: Kidney Bean Mushroom Curry Recipe
Yield: 4
Ingredients: 1 TB olive oil; 1 large onion chopped; 1 piece ginger minced; 4 cloves garlic minced; 1 TB Earth Balance margarine; 1 tsp. cumin seeds; 1 large tomato chopped; 2 TB tomato paste; 1 TB chopped jalapeno or 1/8 tsp cayenne; 2 tsp. garam masala; 1 cup plain soymilk (i used cow milk); 1 container fresh mushrooms sliced; 1 14oz. can kidney beans drained and rinsed; 1/4 cup water; fresh cilantro chopped

Number of Servings: 4

Ingredients

1 TB olive oil1 large onion, chopped1" piece ginger, minced4 cloves garlic, minced1 TB Earth Balance margarine1 tsp. cumin seeds1 large tomato, chopped2 TB tomato paste1 TB chopped jalapeno or 1/8 tsp cayenne2 tsp. garam masala1 cup plain soymilk (i used cow milk)1 container fresh mushrooms sliced1 14oz. can kidney beans, drained and rinsed1/4 cup waterfresh cilantro, chopped

Directions

Heat oil in a pot and saute onion, ginger and garlic until they soften. Add margarine and let it melt, then add cumin seeds and fry until everything browns. Add tomato paste, chopped tomato, jalapeno and garam masala and cook for a few minutes. Add mushrooms and stir around some more before adding soymilk and water. Let come to a boil. Add beans and simmer for about 15 minutes. Add cilantro at the end. Serve hot with rice.

Serving Size: 4 main dish servings

Number of Servings: 4

Recipe submitted by SparkPeople user HSALADINO.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 286.7
Total Fat: 8.7 g
Cholesterol: 12.5 mg
Sodium: 359.3 mg
Total Carbs: 42.0 g
Dietary Fiber: 11.2 g
Protein: 13.3 g

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