Are you ready to transform your ordinary weeknight meal into an extraordinary culinary adventure? This Spicy Bean Mushroom Curry is not just a recipe—it's a journey through vibrant Indian flavors that will tantalize your taste buds and leave you craving more. Imagine a dish that combines the earthy richness of mushrooms, the hearty protein of kidney beans, and a symphony of aromatic spices that dance together in perfect harmony. Whether you're a seasoned cook or a curious food enthusiast, this curry promises to be your new go-to comfort food that's both nutritious and incredibly delicious.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 200g mushrooms, sliced
- 1 can kidney beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tomatoes, chopped
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon red chili powder
- Salt to taste
- Fresh coriander for garnish
Instructions
- Begin by preparing all your ingredients. Slice the mushrooms, chop the onion, mince the garlic, grate the ginger, and chop the tomatoes. Rinse and drain the kidney beans and set them aside.
- In a large pan or skillet, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and slightly golden.
- Add the minced garlic and grated ginger to the pan. Stir and cook for another 1-2 minutes until fragrant, being careful not to let the garlic burn.
- Next, add the sliced mushrooms to the pan. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Once the mushrooms are cooked, add the chopped tomatoes to the pan. Stir well and cook for an additional 5 minutes, until the tomatoes soften and begin to break down.
- Sprinkle the curry powder, turmeric, red chili powder, and salt over the mixture. Stir everything together, ensuring the spices are well incorporated into the vegetables.
- Add the rinsed kidney beans to the pan, mixing them in with the spiced vegetable mixture. Pour in a cup of water to help create a sauce. Stir well.
- Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for about 15-20 minutes. This will allow the flavors to meld together and the sauce to thicken.
- After the cooking time is complete, taste the curry and adjust the seasoning if necessary. If you prefer a spicier dish, feel free to add more red chili powder.
- Once ready, remove the pan from heat. Serve the Spicy Bean Mushroom Curry hot, garnished with fresh coriander leaves. It pairs well with rice or naan.
Tips
- Ingredient Preparation is Key: Chop and measure all ingredients before you start cooking to ensure a smooth cooking process.
- Spice Management: Toast your spices lightly before adding them to enhance their flavor profile. Be careful not to burn them.
- Moisture Control: If your curry becomes too thick, add a little water or vegetable broth to maintain the desired consistency.
- Fresh is Best: Use fresh coriander leaves for garnishing to add a bright, fresh flavor and beautiful color to the dish.
- Customization Options: Feel free to adjust the spice level by increasing or decreasing the red chili powder according to your heat tolerance.
- Storage Tip: This curry tastes even better the next day as the flavors continue to develop, making it perfect for meal prep.
- Serving Suggestion: Pair with steamed basmati rice, naan bread, or quinoa for a complete and satisfying meal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 10g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
