Baked Beans Veggie Curry

Name: Baked Beans Veggie Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1 teaspoon mustard seeds; 1 inch ginger; 4 garlic cloves; 2 green chilies; 1 onion ((chopped)); 1 small green zucchini ((chopped)); 1 small yellow zucchini ((chopped)); 1 large bell pepper ((chopped)); 1 medium carrot ((chopped)); 2 medium tomatoes ((chopped)); Salt & pepper; 2 cans baked beans in tomato sauce ((each can = 14.6 oz / 415 gm.) ); 1.5 cups coconut milk; 1/2 cup water; 1 teaspoon garam masala; 1/4 cup freshly chopped cilantro

type - Main Dish

tag - Curry, gluten-free, Indian

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! 🙂

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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 - people

Calories -721kcal

Author -Veganbell

Ingredients

2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 inch ginger
4 garlic cloves
2 green chilies
1 onion (chopped)
1 small green zucchini (chopped)
1 small yellow zucchini (chopped)
1 large bell pepper (chopped)
1 medium carrot (chopped)
2 medium tomatoes (chopped)
Salt & pepper
2 cans baked beans in tomato sauce (each can = 14.6 oz / 415 gm.)
1.5 cups coconut milk
1/2 cup water
1 teaspoon garam masala
1/4 cup freshly chopped cilantro

Instructions

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!

Notes

The nutritional chart does not contain macro from the cooked quinoa.
You don't have to use multi-colored zucchini and bell peppers if you don't want to.
If you want to make a big batch, simply double the ingredients.
This curry tastes AMAZING the next day!

Nutrition

Tried this recipe?Mention @itsveganbell or tag #veganbell!

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 Cookbook (and all my upcoming cookbooks) on Qookbooks.com, where I teach you how to make 64 delicious Indian plant-based recipes ranging from rice, dals, curries, breads, desserts, and more!

Thanks 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,