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Curried Vegetables & Beans

Curried Vegetables & Beans recipe image
This hearty curried vegetable and bean stew is a comforting, plant-based meal that balances earthy spices with sweet notes from red potatoes and apples. The dish features tender chickpeas and peas simmering in a rich, aromatic broth infused with curry powder, cumin, and ginger. It offers a satisfying texture contrast between the soft vegetables and the chewy beans. Perfect for a cozy weeknight dinner or a light lunch, it pairs beautifully with brown rice or crusty bread. The flavors deepen as it simmers, making it an ideal make-ahead dish for busy evenings. It&# 226;ÂÂs simple, nutritious, and deeply satisfying.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 121.1
Dietary: Vegan, Vegetarian
Description
This hearty curried vegetable and bean stew is a comforting, plant-based meal that balances earthy spices with sweet notes from red potatoes and apples. The dish features tender chickpeas and peas simmering in a rich, aromatic broth infused with curry powder, cumin, and ginger. It offers a satisfying texture contrast between the soft vegetables and the chewy beans. Perfect for a cozy weeknight dinner or a light lunch, it pairs beautifully with brown rice or crusty bread. The flavors deepen as it simmers, making it an ideal make-ahead dish for busy evenings. It&# 226;ÂÂs simple, nutritious, and deeply satisfying.
Ingredients
  • 2 1/2 teaspoon Olive oil
  • 1 cloves Garlic; chopped
  • 1/2 cup Red bell pepper; diced
  • 1/2 cup Yellow bell pepper; diced
  • 1/4 cup Green bell pepper; diced
  • 1/2 cup Onion; chopped
  • 1 tablespoon Flour
  • 1 1/2 teaspoon Curry powder
Directions
  1. 1
    Heat olive oil in a large skillet or Dutch oven over medium heat.
  2. 2
    Add chopped garlic, diced red, yellow, and green bell peppers, and chopped onion.
  3. 3
    Sauté vegetables for about 4 minutes, stirring occasionally, until they begin to soften.
  4. 4
    Sprinkle flour, curry powder, salt, cumin, black pepper, coriander, and ginger over the vegetables.
  5. 5
    Stir constantly for about 20 seconds to cook the flour and toast the spices.
  6. 6
    Pour in water and add diced red potatoes.
  7. 7
    Bring to a boil, then cover, reduce heat to low, and simmer for 20-25 minutes until potatoes are tender.
  8. 8
    Stir in sliced apples, thawed green peas, and drained cooked garbanzo beans.
  9. 9
    Cover and cook for an additional 10 minutes to heat through and meld flavors.
  10. 10
    Serve hot over cooked brown rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 121.1kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 8.5mg1%
Total Carbohydrate 21.0g8%
Dietary Fiber 3.0g12%
Sugars 6.5g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: curry, vegetables, beans, chickpeas, potatoes, apples, peas, vegan, vegetarian, stew, spicy, healthy, dinner, comfort food, one-pot, plant-based, spices, cumin, ginger, simmered
Read it online: https://www.chefs-mate.com/recipe/curried-vegetables-beans/