Easy Vegan Few Ingrediet Three Bean Curry Recipe
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04/03/2007
To avoid undercooked lentils and to shorten the required hour of simmering, the first step of this recipe should be: Boil 1.5 cups of water. Add 1/2 cup of lentils. Cover and simmer on low heat while you prepare the rest of the recipe. (that probably takes about 15-20 minutes.) Lentils will be softened. Drain lentils and add to the tomato-bean pot and simmer for however long you have available, but at least 15-20 minutes to blend flavors. I did the above plus added another can of beans (whatever you have-I had great northern beans) It came out great. The raisins were an excellent idea. I also accidently added 2 Tbsps of cumin. Still tasted great. Thanks.
11/24/2006
After reading most of the reviews, I can see that I probably should have mentioned that the lentils used in this recipe are the tiny orange lentils that cook very quickly. I get mine from the organic section of the market. Canned or soaked lentils will work too, so long as the liquid and cooking time is adjusted accordingly. Also, as a side note, I use whole cumin seeds which I toast and grind in a spice mill... but ground cumin works just as well.
02/01/2008
What an awesome recipe! Thank you for sharing. The only change I made was adding about half a can of chicken stock to help cook the lentils. Might consider adding coconut milk next time, for a south Indian flare. BTW, the grapes are not optional. If you don't have them around, make a special trip. They are totally worth it. Try golden raisins instead of the plain black. A dollop of sour cream on top can cut the heat of the curry and makes it really tasty!
05/02/2010
Great recipe. I had to make some adjustments based on what I had on hand (did not use additional cumin, used "hot" curry, 1 14 oz can of roasted diced tomatoes and 1 14 oz can tomato sauce in place of crushed tomatoes) and also added mushrooms with the onions and garlic, as well as a little veg stock/water to get to the consistency I wanted (and due to extended cook time). Served with chopped cilantro and a dollop of plain yogurt (didn't have sour cream). I also let it simmer longer than 1 hour and let sit for a couple of hours before serving. The taste became more mellow and sweeter over time. It was excellent and everyone loved it. I didn't have a problem with the lentils being undercooked because I let it simmer longer. I think the additional time improved the flavor. I definitely will make again. I might try different tomatoes or beans next time. Thanks for the recipe!
06/09/2008
This is the best bean curry recipe that I have made. My teenage son, who normally will never even try my vegetatian recipes, loved this too. The raisins disintegrated while simmering and added a wonderful sweetness to balance out the spices. I recommend a dollop of plain yogurt on top before serving.
02/22/2008
Very good! I used about 3/4 a can of leftover coconut milk which made it nice and creamy!! Served with an Indian style rice. Delicious!!!
09/08/2010
This was really delicious! I left out the raisins because my kids don't care for them. I also pre-cooked the lentils in some chicken broth (I know that negated the vegetarian aspect of the dish, but we're not vegetarian, so I was okay with that). I added the lentils along with the residual broth (about 1-1/2 cups) to the rest of the ingredients and simmered for another 45 minutes. I served this over brown Jasmine rice cooked in chicken broth with a little butter mixed in. This recipe gets 5 stars for flavor, but only 3 stars for preparation because the lentils really do need the pre-cooking and the extra liquid in order to be tender. Overall, the recipe gets 4 stars and we will definitely be having this on a regular basis.
01/16/2008
My husband and I just loved this recipe! We are definitely making it again. I added some large chunks of bell pepper and carrots when I added the lentils, etc. Made it with some naan bread, and it was just perfect.
09/18/2010
Added carrots, cooked lentils seperately, yummy!!!
05/15/2007
This is a wonderful, flavorful recipe. It's definitely going to become a regular dinner option in our home! I only made two slight adjustments. Just because I'm not a huge fan of cayenne pepper, I left that out. I also added half a tbsp of ground ginger, a flavor I love in many curry dishes.
01/03/2012
This is easy to make and very tasty. I didn't have any lentils so used 1 large potato cut in small chunks and green peas (parboiled then added in the last 30 minutes). Served with jasmine rice. Will surely make again. Thanks for vegetarian recipe.
02/15/2011
I will never make again ... I followed exactly and tried to fix it ...
02/12/2009
Add 1 tbl of garam masala powder, 1 tbl honey(if raisins not available) and 1 tbl of butter...delicious!
01/05/2012
I'm a huge fan. Recipe definitely comes out better if you cook the lentils a head of time or you'll be going through gallons of vegetable broth to cook 'em up.
07/30/2010
yum! I only used 2 tbsp of curry and I also used coconut oil for a little bit of a sweetness.
12/18/2011
I used turmeric and garam masala rather than curry powder and loved it!
09/22/2012
I LOVE this recipe! It will now be a staple in our home! It's so ridiculously easy! Changes I made: I used one can of crushed tomoatoes (about 14 oz insead of 28) and used fire-roasted crushed tomatoes instead of plain. I added about two cups of vegetable broth and one can coconut milk. I also added a tbsp of ground coriander seed. And a pinch of red pepper flakes. It was UH-MA-ZING! YUM YUM YUM. Oh, I didn't pre-cook the lentils, and had no issues.
09/21/2008
This was a pretty good basic curry recipe. I used white kidney beans and added some yellow bell pepper and mushrooms, as well as a bit of cinnamon. It tastes great, but needed more liquid to be added halfway through the cooking time.
02/17/2011
Made this with a few alterations and found it to be very good. I omitted the lentils, doubled up on the chickpeas and used canneillini beans instead of red kidney. I also added two potatoes cut in 1/2 inch cubes which gave it a nice texture. Finally I omitted the raisins because I don't care for them in cooked food. My wife thought diced tomatoes would have worked better than the crushed, but I thought the crushed worked quite well.
07/26/2011
I do not like this at all. Way too much tomato!!!!! I really wanted to like it, but I am afraid it will be deleted from my recipes after I post this. Sorry
07/31/2011
Golden raisins made this great, very good leftover.
02/17/2011
Needs some spice.
03/19/2012
This was really good! I was skeptical about the raisins but they really added a great, touch of sweetness to the strong flavor of the curry. I followed some of the other reviewers and added about a 1/3 cup of coconut milk right at the end of the cook time and added a tbsp of garam masala when adding the seasonings. This recipe makes a up a full pan of food, so if you are only two persons you can easily cut the recipe in half and probably both still have seconds.
07/02/2006
I kept the heat around medium and added water periodically to cook the lentils quicker. Otherwise, made this exactly as printed and it was excellent! Will be having this one again. Thanks!
01/04/2006
Nice! Wasn't quite what I was expecting, but it will be fun to experiment with in the future. Thanks!
11/23/2007
I like the taste. It's not like I've cooked before. I don't think I generally mix tomato with curry. I had to add a bunch of water to get the lentils to cook, though. Maybe I used the wrong kind, I used a small hard orange lentils (not the larger orange ones). I don't know how much water I added, maybe about a cup overall. The flavor is definitely unique. I liked the addition of the raisins.
01/26/2011
MMM good! I made a not spicy version and my very picky 3 year old loved it!!! Good and cheap
12/21/2006
This recipe is delicious! I use only one can of tomatoes (14 oz) and I skip the kidney beans. Also, added about 1 cup of water to help the lentils cook.
05/03/2010
A little sweet for us, but otherwise pretty good. Next time I will atleast halve the raisins.
03/17/2010
Great tasting! I cut the curry to 1 T, as I'm somewhat new to the flavor, and I enjoyed it. The raisins add an interesting sweetness! I agree with other reviewers that the lentils need some precooking!
03/22/2011
This smelled awesome when it was cooking, and tasted pretty great, too. It has an interesting flavor, especially when you get a bite with raisins in it, but it is tasty and delightful. I basically followed the directions, but I did pre-cook the lentils, added an extra teaspoon of cumin, and used more than a "pinch" of cayenne pepper (3 or 4 shakes). I left the lid on when it simmered, so it might have come out a bit thinner than intended. I had it over brown rice. I'll be making this again.
02/21/2009
I have made this a number of times. Wonderful! Great as-is but I made a couple of modifications on later tries that I liked too. I use 3 different color beans (plus the kidney bean is one I just don't care for). Use the special multi-color jumbo raisins for a beautiful presentation. Once I added an extra can of tomatoes right at the end and they were larger pieces and bright red and the contrast was beautiful. I have also added coconut milk sometimes and that was very nice too. Very easy! I used the small orange lentils as suggested and they worked perfectly every time without having to pre-cook them. Just love this recipe and it is quite easy. Also nice to know I have a really fabulous thing to serve my vegetarian friends.
02/07/2007
Tasty recipe with some additions. Added potatoes, green pepper, mushrooms and just prior to serving a can of coconut milk and chopped cilantro. I omitted the raisons. Lentils required longer cooking time. Husband and 5 year old enjoyed it.
08/28/2012
Fantastic! This was my first time using curry in a dish, and it was a big hit. I went easy on the black pepper because I didn't want it to be too spicy, but next time I'll be more generous ... and maybe add some cinnamon!
04/13/2010
I love to eat and cook Indian food, but this didn't do much for me and I followed the recipe with the exception of adding powered coconut milk at the end to try to help it out.
08/11/2010
Yummy!!
10/12/2008
My husband and I love this recipe. It is a great recipe to experiment with spices. We love to add tumeric and ginger.
03/22/2006
I've made this one a couple of times already and it comes out great. Some sour cream on top makes it extra special!
03/24/2009
My family gave this 5 stars. The raisins are a really nice surprise. Simmer this covered to keep it saucy enough to go on rice. Next time I'll add more cumin.
03/02/2011
It wasn't bad but felt it was missing other common ingredients. I added white beans and water to this and simmered for an hour.
06/18/2010
I agree with an earlier reviewer, tomatoes are overwhelming. Definitely more like a chili than a curry. Also, I reduced the # of servings to 4 and had to add about 2 cups of water throughout the cooking process just to prevent the curry from burning on the bottom of the pot. The added water basically diminished all of the other flavors.
01/10/2009
My mother is from India so of expectedly I love Indian cuisine. This was so good. I hate raisins, but in this case the raisins actually were the deciding facter in this recipe; the perfect touch of sweetness. My husband, who loves his meat actually wanted moti. Next time I will make chapati to go with...
01/19/2011
Excellent! The whole family liked this, we had it with some yoghurt. it's not too spicy of a curry on its own, my 1.5 year old ate it plain without problems. I would probably cook the lentils first like another reviewer suggested, I had to stir quite a bit and I added water throughout the hour of simmering. Will definitely go into the recipe box! Thanks :)
02/01/2010
LOVE this. Two changes I made: add ground turkey to the veggies in the beginning. Adds a great flavor and some meat to the dish if your family likes meat like mine. Also, for more flavor, sprinkle the finished dish with chopped fresh cilantro. I serve this with jasmine rice and a dollop of plain yogurt. Fabulous!
04/10/2006
This was just okay to me. It more or less tasted like chilli. The lentils hardly cooked at all, I had to add some chicken broth and simmer the "chilli" over 1/3 hour more to get the lentils at an edible stage. I served it with naan (from this site). I would probably try this recipe again, only not use lentils or at least soak them. It was very healthy almost fat free.
06/14/2009
Delicious! I agree with everyone about the addition of the raisins - adds an interesting sweetness and surprises with each mouthful. Like a lot of other people, I tinkered with the recipe ... I didn't have enough of the tomatoes, more beans plus spinach. Yum. Will make this again and again and again!!
01/25/2009
I dumped all the ingredients in a crock pot and cooked it on low while I was at work. Worked perfectly! I only gave this 4 stars because while it was good, my husband and I didn't think it was great, probably not something I'd put in our regular rotation.
04/13/2009
I did enjoy this a lot! It was so easy, and didn't require the exotic spices that are so pricey from the organic grocery. I only gave it 4 stars because I think it could have been more flavorful, but I'm not sure what would have made it that way. Also, it burned the bottom of the pan pretty badly (maybe I used the wrong pan).
03/13/2006
Very good, but not good to eat before a big date! Also, made my whole apartment REEK for about 5 days. Still, totally worth it for the protein punch. I used crushed red pepper and chili powder instead of cayanne and added sweet italian peppers and shiitake mushrooms. Very yummy on brown rice or whole grain pasta.
10/09/2008
Not THAT great....definitely do NOT add tofu, then it will be pretty good!
08/01/2012
This is really good. Don't leave out the raisins...you'll regret it.
05/10/2009
This recipe was fantastic!! I made it very mild ( half the amount of curry powder and omitted the cayenne pepper) so my 1 year old and 3 year old sons could eat it.... they LOVED it!! We will definitely be making it again!
12/13/2007
Highly recommended, the flavor is great and it's super healthy. I had never made any time of curry at home before and this was a great way to start.
11/26/2007
Very good, very easy.
09/29/2009
This is a great recipe! I, too, found it easier to pre-cook lentils, and afterward, ended up simmering all ingredients together about half an hour. Not only is it delicious, but just look at the ingredients! It's a healthy recipe to boot!
11/06/2007
This was a great recipe. I was making it for only two so I used one can of mixed beans instead of the kidney and chick peas, and I'm not a big spice fan so I cut out the cayenne, and I halved the cumin and added a little ginger and cinnamon., and it still turned out great.
02/15/2006
It didn't turn out as I expected it would, I didn't really care for the taste and the lentils took much much longer than a hour to cook. My husband didn't mind it though.
09/13/2009
It tasted more like Indian chili than a curry, but still very good. I think next time I'll double the curry powder and par-cook the lentils in 1/2 cup of water, and then only simmer for 30 minutes.
11/12/2010
simple, healthy, and good. Great served over couscous
11/22/2009
This was delicious. I doubled the recipe, and substituted a can of coconut milk for the second can of crushed tomatoes. Served with pita bread, it was a big hit for the vegetarians and non-vegetarians at my halloween party!
09/06/2013
Doubled the raisins, and used golden raisins instead of regular ones. It was very delicious. I served it to a picky vegan friend of mine, and she loved it too.
03/09/2009
Was okay. Definitely fine to eat but was way too overwhelmed by tomato. Was the consistency of chili with Indian flavours - odd.
04/30/2008
One of the best vegetarian recipes I've come across. My husband added some cashew nuts to his, and although i was skeptical at first, it added a whole new textural dimension to the dish! well worth trying.
04/29/2009
This recipie had a good flavor, although I had to add a little more curry powder than called for, prob since I added a few cut boiled potatoes. Also, I chopped up some carrots and let the curry simmer with about half a can of coconut milk. I only needed one can of tomatoes for the flavor I wanted. Also, I didn't have just golden raisins, so I threw in a mix of the golden raisins, dried cherries, dried blueberries, and dried cranberries. I liked it!!
12/10/2009
This was great! Just the right amount of spice!
09/05/2009
I added some water as it simmered and it came out delicious.
09/25/2009
Everybody has been asking not to forget the raisins; yet I did. Inspite of that this was delicious. I added a couple of tablespooons of coriander powder with the onions.
04/04/2009
I really enjoyed this recipe. It was very chili-esque. I ate it all week for lunch with rice. I barely noticed the raisins were in it.
02/10/2006
My vegan sister loved this! I did too, but my dad wasn't awestruck by it. he enjoyed it certainly, but not his favorite. as for my other sister and brother, i'm not sure, they were out and about that night and may not have tried it. delicious blend of flavors!
01/03/2011
I loved this recipe. The only suggestion would be if you don't like Garbanzo beans due to the texture, suppliment with great northern white bean. The flavor is so neutral that it doesn't interfere with the original recipe without the super-starchy texture of the garbanzo.
12/01/2007
This was very good. I only changed the recipe by using brown lentils (what I had), and using 1 T. cumin, because I love it.
01/05/2006
My husband made this for us tonight. It smells wonderful when you walk in the door. He said that it was very easy to make but a bit time consuming as you have to cook the lentils for quite a while. Well worth the try.
01/22/2006
Wonderful recipe. I made a few modifications: After heating oil in pan, I added 1/3 teaspoon black mustard seeds, 1/2 teaspoon cumin seeds, 5 curry leaves. Saute 30 seconds. Then add onions, and continue recipe. I deleted powdered cumin from the recipe and added 1 teaspoon of all spice instead. I added some water at the end and bumped heat up to medium to fully cook lentils.
01/11/2011
I love that I didn't have to change a thing about this recipe! (I did sub pinto beans for the garbanzos, but that was just a preference thing.) It was wonderful and simple and simply wonderful! :) Even my picky kids loved it! This was our first venture in vegetarian cuisine and it was the perfect start! Thank you so much for sharing.
01/27/2013
This is excellent and so easy to make! I added more canned tomatoes, beans and I also added coconut milk. I'm not a chef, so to all struggling cooks out there....this is for you!!!!!
11/02/2015
I make this recipe exactly as it is several times over every winter...for a few years. It is so delicious!!!
05/03/2014
Thank for sharing the recipe.
07/28/2017
I followed the steps. It is wonderful. As a vegetarian, choices tend to be limited. I highly recommend this for curry lovers.
12/23/2013
Love this and the many variations I have completed (adjusted for what's on hand) and yes, soften the lentils first.
06/10/2016
My whole family loves it! Best and easiest curry to make. Thanks Michelle.
07/08/2015
was very easy recipe to follow and came out just right. the only thing i noticed in the ingredients it didn't show any onion.. I did however add it in my dish and was great.
10/16/2020
Loved this. Nice amount of heat. Will make again.
10/28/2020
I originally made this exactly as written while vacationing in a time-share in St. Kitts. Since then it's been on my regular rotation. It is great as written, but when I'm home I like to use fresh chopped ginger and hot pepper instead of cayenne (about a TBSP of each). I also add a can of coconut milk. It's a very forgiving recipe - when I don't have the exact mix of beans, I can easily just adjust - no red beans in the pantry? just double the amount of lentils. It always tastes amazing!
02/12/2019
Followed the advice of cooking the lentils separately first. No other changes. Came out great. very filling. My 1 and 4 year olds ate their whole bowls with no complaints!
06/18/2013
Very good, but could use some tweaking. Making your own curry blend would add a fantastic dimension to the meal as the quality of your spice blend will make or break the dish. I also like a spicier curry, this was very mild and I ended up jazzing it up with red pepper flakes and extra cayenne.
10/15/2017
Excellent recipe, and forgiving.
03/30/2017
Even though I did a couple of minor tweaks, I followed the basic recipe and feel that I can give it a 5 star rating. Changes that I made: pre-cooked the lentils and raisins in about 1 1/2 cups of water for about 20 mins. While that was cooking, I continued with the rest of the recipe. I used ghee to cook the onion, added a little extra cumin than the recipe states and only one 15 oz can of diced tomatoes. Substituted white kidney beans for the red (one full can). Added the lentil and raisin mixture to the rest of the pot including all the liquid. Added himalyan salt and black pepper to taste. Covered and let it simmer for about 45 - 60 mins, stirring occasionally. At the end of the simmering, I added about 3/4 cup coconut milk. My house smells amazing and from the little bit of sampling I did while it was cooking, it tastes amazing too!
07/27/2017
Not having the quick cooking lentils, I soaked the lentils in water for an hour, while I got other things ready. Then I cooked the lentils in a cup of vegetable broth about 15 minutes until it absorbed all the broth. Then I made it as written and it was delicious! It might be a little too much curry for some, so if you like your curry mild, cut back a bit. Update: I took this to a vegetarian friend who was sick an she loved it!
12/27/2019
I used dried cherries and those work very well with the flavors of this dish! I used only 1 tablespoon of curry for a war,
11/15/2021
Love the taste. Only problem is that there is not enough liquid to cook the lentils, i think it was left out ot the recipe. I add either water or stock.
Source: https://www.allrecipes.com/recipe/76283/vegetarian-bean-curry/
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