Blank Beam Curry Recipe Vegan: Easy and Delicious Guide

Blank Bean Curry is a comforting, flavorful, and delightfully vegan dish that brings together the wholesome goodness of beans with the rich, aromatic spices of traditional curry. This recipe is perfect for anyone looking to enjoy a hearty meal that’s not only nourishing but also bursting with layers of taste and texture.

Whether you’re a seasoned vegan or just exploring plant-based options, this curry will quickly become a staple in your kitchen.

What makes this curry special is its simplicity and versatility. Using pantry staples like dried beans and common spices, you’ll create a dish that feels both exotic and familiar.

Plus, it’s budget-friendly and easy to customize with your favorite veggies or protein substitutes. Serve it over rice or with warm flatbread for a satisfying dinner that everyone will love.

Why You’ll Love This Recipe

Blank Bean Curry is a fantastic vegan meal that combines nutrition and taste effortlessly. Here are a few reasons why this recipe will win you over:

• Rich in Protein and Fiber: Beans provide a great plant-based protein source that keeps you full and energized.
• Easy to Make: Minimal prep with simple ingredients means you can whip this up even on busy weeknights.
• Customizable: Add your favorite vegetables or adjust spices based on your heat preference.
• Meal Prep Friendly: This curry tastes even better the next day and freezes well for future meals.
• Budget-Conscious: Beans and spices are inexpensive, making this an affordable option for families.

Ingredients

• 1 cup dried blank beans (or substitute with navy beans or cannellini beans)
• 2 tablespoons vegetable oil (such as coconut or sunflower oil)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 medium tomatoes, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt to taste
• Fresh cilantro for garnish
• Juice of 1/2 lemon

Equipment

• Large bowl (for soaking beans)
• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife and chopping board
• Grater (for ginger)
• Measuring cups and spoons
• Colander or sieve (for rinsing beans)

Instructions

1. Soak the beans: Place the dried blank beans in a large bowl and cover them with plenty of cold water. Soak for at least 8 hours or overnight. Drain and rinse before cooking.
2. Cook the beans: In a large pot, add the soaked beans and cover with fresh water. Bring to a boil, then reduce to a simmer and cook until tender, about 45-60 minutes. Drain and set aside.
3. Prepare the curry base: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the cumin and mustard seeds and toast them until they start to pop, about 1 minute.
4. Sauté aromatics: Add the chopped onions and cook until golden and soft, around 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
5. Add spices and tomatoes: Stir in the curry powder, turmeric, ground coriander, and chili powder. Cook the spices for 1-2 minutes to release their flavors. Then add the chopped tomatoes and cook until they break down and form a thick sauce, about 5 minutes.
6. Add beans and liquids: Add the cooked beans to the pot and gently stir to coat them with the spice mixture. Pour in the coconut milk and vegetable broth. Stir well to combine.
7. Simmer the curry: Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 20-25 minutes, allowing the curry to thicken and the flavors to meld.
8. Season and finish: Taste and adjust salt as needed. Stir in the lemon juice to brighten the flavors. Remove from heat.
9. Garnish and serve: Sprinkle fresh cilantro over the curry before serving. Enjoy hot with steamed basmati rice, naan, or your favorite flatbread.

Tips & Variations

Soaking beans overnight is key to reducing cooking time and improving digestibility.

• Use canned beans: If short on time, substitute with 2 cans (15 oz each) of drained and rinsed beans. Skip soaking and initial cooking steps.
• Add vegetables: Stir in diced potatoes, carrots, or spinach during the simmering stage for extra nutrition and color.
• Spice level: Adjust chili powder or add fresh chopped chilies to control heat.
• Make it creamy: For a richer curry, add a dollop of coconut yogurt or cashew cream just before serving.
• Protein boost: Toss in cooked chickpeas or tofu cubes for added texture and protein.

Nutrition Facts

Serving Suggestions

This Blank Bean Curry pairs wonderfully with fluffy basmati rice or warm, soft naan bread. For a complete meal, add a side of crisp cucumber salad or pickled vegetables to balance the rich curry flavors.

Leftovers reheat beautifully and can also be served over quinoa or with roasted vegetables for a different twist. If you enjoy spicy food, top your curry with sliced fresh green chilies or a drizzle of chili oil.

For more vegan and hearty recipes, check out our Costco Vegan Mushroom Stew Recipe or try the delicious Collard Green Casserole Recipes for a leafy green side that complements this dish perfectly.

Conclusion

Blank Bean Curry is a delicious and nutritious vegan dish that fits seamlessly into any meal plan. Its hearty beans provide a satisfying texture, while the fragrant spices offer depth and warmth to your palate.

Perfect for meal prepping or a cozy weeknight dinner, this recipe proves that plant-based cooking can be both simple and incredibly flavorful.

Whether you’re new to vegan cuisine or a longtime fan, this curry will quickly become a go-to recipe. Don’t hesitate to customize it with your favorite ingredients or spice levels.

For more inspiration, explore our blog where you can find recipes like the indulgent Cinnamon Pecan Ice Cream Recipe or the savory Classico Sun Dried Tomato Alfredo Sauce Recipe.

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