Ingredients (use vegan versions):

• 1 tablespoon oil
• 1 teaspoon vegan mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion, chopped
• 1 tablespoon grated/chopped gingerroot
• 2 cloves garlic, chopped
• 1 large (28 oz) can diced tomatoes
• 2 cans (19 oz each) kidney beans (or mixed beans or other beans)
• 1 teaspoon (or more!) curry paste
• salt to taste

Directions:

Heat oil in large pot over medium heat and stir fry the
mustard and cumin seeds until they pop. Add onion, ginger,
and garlic and stir fry until lightly colored. Add
tomatoes with juice, beans (drained and rinsed), and 1 tsp
curry paste (to start!). Simmer for about 20 minutes or
until thick and saucy. Keep adding curry paste to taste
during the cooking. Salt to taste. Patak’s Madras curry
paste is my favorite but other type work well too. This
is easy, healthy, and really addictive! Serve with rice,
pita, toast, chapattis, nan, straight from the pot….

Serves: 6

Preparation time: 30 min

Tags: Curry, Stir Fry, Toast, Tomato, Vegan