Bean Curry Casserole

Name: Bean Curry Casserole Recipe
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 can Kidney Beans (15oz); 1 can Navy Beans (15oz); 1 can Black beans (15oz); 1 c. Mung Beans - soaked overnight and cooked until tender; 3 c. Water; 2 medium tomatoes (chopped); 1 large onion (chopped); 4 cloves garlic (made into paste); 1 T Chili powder (freshly ground); 1 T Cumin (freshly ground); 1 T Coriander (freshly ground); 2 tsp. ginger (freshly grated); 2 tsp. Turmeric; 1 T Garam Masala; Cilantro to garnish

Minutes to Cook: 20

Number of Servings: 8

Ingredients

1 can Kidney Beans (15oz)1 can Navy Beans (15oz)1 can Black beans (15oz)1 c. Mung Beans - soaked overnight and cooked until tender3 c. Water2 medium tomatoes (chopped)1 large onion (chopped)4 cloves garlic (made into paste)1 T Chili powder (freshly ground)1 T Cumin (freshly ground)1 T Coriander (freshly ground)2 tsp. ginger (freshly grated)2 tsp. Turmeric1 T Garam MasalaCilantro to garnish

Directions

Presoak the mung beans overnight and cook in three cups of water. Sauté the onions and garlic in olive oil. Add tomatoes and fry until tender. Add spices and fry for 30 sec. Add drained canned beans and mung beans in the remaining cooking water. Cook utnil desired consistency. Serve with chopped cilantro.

Number of Servings: 8

Recipe submitted by SparkPeople user ASMODEAN.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving