Kidney Bean Mushroom Curry

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Kidney Bean Mushroom Curry calories by ingredient

Introduction

http://theveganmouse.blogspot.com/2009/07/
kidney-bean-mushroom-curry.html http://theveganmouse.blogspot.com/2009/07/
kidney-bean-mushroom-curry.html

Number of Servings: 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

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.