Red and White Bean Curry with Mushrooms and Tomatoes

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This is actually a very memorable recipe!

It was from one of The Biggest Loser recipes. I first tasted this when my mother in law found and made this for me, because she knew I didn’t really eat meat. She was so very nice to look for plant based dishes to cook for me. Since then, I had been completely hooked on this recipe, because of the strong curry taste, and how amazing the beans go with everything.

I really love that this is such a filling dish, excellent for people like me who seems to be hungry at every minute of the day!

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So with this dish, the amount of salt you add really depends on if the beans and fire roasted tomatoes already have salt added. If they both have none, then add 1/2 teaspoon. If the beans have none but tomatoes do, then add a few sprinkles. If everything has salt added, don’t add any.

Also, I personally love this really mushy and over-cooked, because mushy beans just taste amazing to me. It’s totally up to you how long you simmer it for.

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Red and White Bean Curry with Mushrooms and Tomatoes

2 tablespoons extra light olive oil
1 medium yellow onion
3 cloves garlic
5 mushrooms
1 can diced fire roasted tomatoes (I used Hunt’s)
1/2 teaspoon Himalayan/sea salt (if both fire-roasted tomatoes and beans have no salt added)
2 cans cooked beans (black-eyed peas, cannellini beans, red kidney beans, black beans, pinto beans or lentils), rinsed and drained
1 teaspoon curry powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
A pinch of red pepper flakes (optional)
A few sprinkles ground pepper
Freshly chopped cilantro or parsley for garnish (optional)

Wash all the vegetables, and peel the onion and garlic. Dice or chop the garlic and onions into thin, small pieces. Use a mushroom slicer or knife to slice the mushrooms in thin pieces.

Add a tablespoon of extra light olive oil in the frying pan and turn the heat to medium high (5-6) and add the onions and garlic immediately.

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Saute for about 16 minutes, stirring every 5 minutes or so until the onions have browned a little and are translucent. Add the mushrooms and saute another 3-5 minutes.

Finally, add the fire roasted tomatoes, salt (if no added salt was in the tomatoes and beans), beans, curry powder, coriander, cumin, turmeric, pepper flakes and ground pepper. Give it a very good stir until everything is even.

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Cover the lid and let it simmer for 10 minutes, and serve with chopped cilantro/parsley for garnish.

If you like the beans softer and mushier, add 1/2 cup of water with a few sprinkles Himalayan/sea salt, close the lid and let it simmer on medium heat (4-5) for about 45 minutes to an hour. If it dries out, add a little more water and salt until it reaches the consistency you want.

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Red and White Bean Curry with Mushrooms and Tomatoes
Serves: 4
 

Ingredients
  • 2 tablespoons extra light olive oil
  • 1 medium yellow onion
  • 3 cloves garlic
  • 5 mushrooms
  • 1 can diced fire roasted tomatoes (I used Hunt’s)
  • ½ teaspoon Himalayan/sea salt (if both fire-roasted tomatoes and beans have no salt added)
  • 2 cans cooked beans (black-eyed peas, cannellini beans, red kidney beans, black beans, pinto beans or lentils), rinsed and drained
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • A pinch of red pepper flakes (optional)
  • A few sprinkles ground pepper
  • Freshly chopped cilantro or parsley for garnish (optional)

Instructions
  1. Wash all the vegetables, and peel the onion and garlic. Dice or chop the garlic and onions into thin, small pieces. Use a mushroom slicer or knife to slice the mushrooms in thin pieces.
  2. Add a tablespoon of extra light olive oil in the frying pan and turn the heat to medium high (5-6) and add the onions and garlic immediately.
  3. Saute for about 16 minutes, stirring every 5 minutes or so until the onions have browned a little and are translucent. Add the mushrooms and saute another 3-5 minutes.
  4. Finally, add the fire roasted tomatoes, salt (if no added salt was in the tomatoes and beans), beans, curry powder, coriander, cumin, turmeric, pepper flakes and ground pepper. Give it a very good stir until everything is even.
  5. Cover the lid and let it simmer for 10 minutes, and serve with chopped cilantro/parsley for garnish.
  6. If you like the beans softer and mushier, add ½ cup of water with a few sprinkles Himalayan/sea salt, close the lid and let it simmer on medium heat (4-5) for about 45 minutes to an hour. If it dries out, add a little more water and salt until it reaches the consistency you want.

 

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