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Bean Curry

Flavourful . Easy and Quick to make
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Main Course
Servings 4 people


  • 1 Cup Read Beans (soaked and cooked beforehand) You can use tinned bins
  • 1 Cup Baby peas
  • 1 Cup Chick Peas (soaked and cooked beforehand) You can use tinned beans
  • ½ Cup Diced Zucchini
  • 2 cloves Garlic
  • I cup Diced Carrots
  • 1 Tbsp Curry Power (of your choice)
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 Cup Crushed Tomatoes
  • 1 Medium Onion
  • 1 cup vegetable stock
  • Salt and Pepper
  • Cooked Basmati Rice to Serve


  • In a large Sauce Pan drizzle Olive oil add Garlic and Onions together combine and stir until fragrant for 1 minute.
    Add in carrots and curry powder and spices keep stirring until the curry is fragrant this may take a minute or 2 and then mix in the crushed tomatoes. Put on the lid and let this cook for 5 minutes until the carrots are soft and tomatoes have broken down. Adding a bit of stock occasionally so the ingredients don't stick to the pan.. You don't want to add all the stock too quickly as you want to keep the fragrant longer so it stays in after all ingredients are added.
    Add the cooked red bean and chickpeas, add rest of stock and let it simmer for 10 minutes.
    Turn down the heat and add the peas and zucchini and simmer for another 7 minutes until the curry is nice and thick.
    Season to test and serve with Basmati brown rice.


You can used preferred brand of tinned beans.
You may use Frozen Baby Peas.
Keyword Easy Bean Curry