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Baked Beans Veggie Curry

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Baked Beans Veggie Curry

Baked Beans Veggie Curry

Hi friends! I recently tried this Baked Beans Veggie Curry for dinner and it turned out so good! This hearty dish is filled with a variety of vegetables and protein-rich baked beans, making it a complete and nourishing meal.

One of the best things about this recipe is that it is extremely versatile. You can use any veggies that you have on hand, so it’s a great way to use up any produce that you need to use up before it goes bad.

Try it with rice, quinoa, or even pasta. Easy to make, super filling, and comforting.

Let’s go! 🙂


Baked Beans Veggie Curry Recipe
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Baked Beans Veggie Curry Recipe

Wholesome and filling Baked Beans Veggie Curry recipe.
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Course -Dinner, Lunch
Cuisine -Universal
Keyword -curry, quinoa
Prep Time -10 minutes
Cook Time -20 minutes
Total Time -30 minutes
Servings -4 people
Calories -721kcal
Author -Veganbell
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  • Mince ginger + garlic + chilies in a small blender/mixer/grinder. Set aside.
  • Set a large, deep pan over medium heat. Add oil.
  • Once it's hot, add cumin seeds + coriander seeds + mustard seeds, and stir-sauté for 1 minute.
  • Add the ginger-garlic-chili mixture + onion and stir-sauté for 2-3 minutes, or until the onion is soft and golden-brown.
  • Next, add zucchini + carrot + bell pepper + tomato + salt + pepper. Stir-cook for 2 minutes.
  • Cover the pan and cook over low-medium heat for 5 minutes.
  • *After 5 minutes* Uncover the pan and stir, scrape any brown bits from the bottom of the pan. Then add baked beans + coconut milk + water.
  • Stir well. Cover the pan and cook over medium heat for 10 minutes.
  • *After 10 minutes* Uncover the pan and add garam masala + cilantro. Give it a quick stir.
  • Baked beans veggie curry is ready. Turn off the heat and serve with cooked quinoa or cooked rice. Enjoy!
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  1. The nutritional chart does not contain macro from the cooked quinoa.
  2. You don't have to use multi-colored zucchini and bell peppers if you don't want to.
  3. If you want to make a big batch, simply double the ingredients.
  4. This curry tastes AMAZING the next day!


Calories: 721 kcal | Carbohydrates: 96 g | Protein: 25 g | Fat: 32 g | Saturated Fat: 20 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Sodium: 1752 mg | Potassium: 1932 mg | Fiber: 26 g | Sugar: 8 g | Vitamin A: 4537 IU | Vitamin C: 87 mg | Calcium: 273 mg | Iron: 11 mg

If you liked this curry, check out this delicious Golden Tofu Veggie Curry I posted earlier.

If you like to support me and my work, check out my Indian Vegan, Air Fryer Vegan, and all my upcoming cookbooks where I teach you how to make hundreds of delicious plant-based recipes.

Thank you for stopping by!

Keywords: Baked beans, vegetable curry, Plant-based, Vegan, Healthy, Nutritious, Meatless, Vegetarian, Indian-inspired, One-pot meal, Gluten-free, Easy dinner recipe, Baked bean curry, Vegetable stew, Indian spice blend, 

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Neelam Pokhrel

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