Punjabi Bean Curry

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 201.7
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 253.4 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 8.6 g
  • Protein: 7.9 g

View full nutritional breakdown of Punjabi Bean Curry calories by ingredient
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Number of Servings: 12


    1 c. chick peas (pre-cooked or canned)
    1 c. adzuki beans (pre-cooked or canned)
    1 c. mung beans (pre-cooked or canned)
    1 c. black turtle beans (pre-cooked or canned)
    3 med. onions
    5 cloves garlic
    2 28-oz cans diced or crushed tomatoes
    1 6-oz can tomato paste
    3 med. zucchinis
    1/4 c. olive oil
    2 tbsp. raw barley
    6 tbsp. Taj Majal brand Punjabi Curry Paste
    1 tbsp. ground turmeric


Chop the onions and zucchini into large pieces and finely chop the garlic.

Preheat a large saucepan on a medium-high stove. Add the olive oil and the turmeric, cooking the turmeric for at least 30 seconds, then add the onions and garlic.

Stir well to coat the onions with olive oil and cook for 3-4 minutes, stirring occasionally.

Add the zucchini and the curry paste. Continue cooking on medium-high heat until onions turn translucent.

Add the rest of the ingredients and stir. The barley is optional -- leave it out if you prefer a runnier curry.

Simmer until zucchini begins to soften. Remove from heat. Serve immediately on rice, quinoa, other whole grain or on its own.

Makes 12 servings (1 cup per serving).

Number of Servings: 12

Recipe submitted by SparkPeople user TRAVLAKI.

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