Our customers love us!
We are proud of the products we offer and the high standard of customer service we deliver. Our customers love us so much they give us a customer rating of 4.8 out of 5!
A.Vogel search
When the internal search is activated, personal data such as your IP address is transmitted to our search engine Cludo. Data is thus transferred to a third country. Please click here if you want to display the internal search. You can find more information on data protection here: Privacy policy.
Healthy & delicious recipes from A.Vogel
Three Bean Curry (Vegan & GF)
10
0
0
- Preparation: min
Time: min - Easy
- Serves 2
- Prep: 5 min
- Easy
- Serves 2
Curry has to be one of my favourite dishes to make. For this recipe, I chose to use black eye beans and green beans for their yummy flavour and kidney beans for their nutrient content. A flavourful meal all the family can enjoy, this deliciously hearty and healthy veggie curry tastes delicious and is simple to make and packed with protein.
Holly Jade
Ingredients
Three Bean Curry (Vegan & GF)
- 1 cup of black eye beans (can or cooked)
- 1 cup of red kidney beans(can or cooked)
- 1/3 cup green beans, washed & roughly chopped
- 3 tsp of Tikka curry powder, or your favourite curry seasoning
- 1/2 tsp of cumin seeds
- 8oz of tomato puree
- 2 garlic cloves, crushed
- 1 red chilli
- Pinch of salt
- 1 tblsp of fresh ginger, grated
- 1 white onion, finely chopped
- 1 large tomato, roughly chopped
- 1 cup of water
- 1/3 cup of light olive oil
- 1 tblsp of pea protein powder (optional)
- Handful of coriander (optional)
How to make Three Bean Curry (Vegan & GF)
1. In a large wok, heat up the oil, and place in the onions. Cook them until they begin to turn golden in colour!
2. Once the onions are a light brown, add in the chilli, ginger, garlic and salt. Let simmer and cook for 5 minutes. Keep the ingredients moving with a wooden spoon to prevent sticking!
3. Add the tomato puree, cumin seeds & Tikka powder and stir.
4. Add the black eyed beans, kidney beans, green beans and chopped tomato. Cover the wok with a lid and leave to simmer for 5-10 minutes.
5. Once the beans have softened and the curry is bubbling, take off the lid and stir in the pea protein. Leave uncovered to simmer for a further 5-10 minutes.
6. Once your delicious curry has fully cooked, remove the wok from the heat and serve while warm.
7. Serve with some wholegrain rice, fresh coriander & homemade flatbread.
I hope you give this delicious three bean curry a try! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
This recipe is full of goodness
- High in protein
- Good source of fibre
- Packed with vitamins & minerals
With their high protein content, pulses such as kidney beans, adzuki beans, chickpeas and lentils are a great addition to a meat-free diet, which is why they are a favourite ingredient for many vegetarian and vegan dishes. Packed with fibre, they can also help promote good digestion, and are a good source of vitamins and minerals, such as iron, zinc and magnesium.
About Holly
Hello I am Holly Jade & I am the owner of The Little Blog of Vegan. I post yummy recipes, advice & beauty tips daily. Everything I talk about is vegan & cruelty-free. I love to be as healthy as possible, but I do love to make the odd sweet treat recipe. I also love to post my own adorable & pastel daily photos on Instagram, why not check it out & come on the journey with me :)
Want more delicious recipes straight to your inbox?
More tasty recipes you'll love
Kick it up a notch!
Our Herbamare combines herbs and vegetables with a little sea salt to create a delicious, healthy seasoning for any dish!
Improve your flexibility!
Join Hetty and Martin in the A.Vogel gardens to improve your flexibility.
Did you know?
Carbohydrates have a bad reputation, but eating the right kinds can actually be great for weight management!
Supporting a healthier happier you
“Nature is just about the best thing we’ve got!”
Alfred Vogel's guide to leading a healthy and happy life
Healthy & nutritious dinner ideas
Get new recipes in your inbox every week. Sign up now