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Indian Bean Curry

Bean curry seasoned with Indian flavors served over basmati rice.

Prep- 10 min. Cook- 30 min. Yield: 20, 1-cup servings
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Indian Bean Curry


1  pch Santiago® Seasoned Vegetarian Beans with Whole Beans
1/4  cup Oil
1  Tbsp Mustard seeds
1  cup Onion, diced
1  tsp Ginger, finely chopped
3  Tbsp Curry powder
1  tsp Red chili flakes
2  qt Water, boiling (190°-212°F)
14 1/2  oz Diced tomatoes
2  qt Basmati rice, prepared
  Garnish: Roughly chopped mint and/or cilantro


  1. Heat oil in a large sauce pot over medium heat. Add mustard seeds and toast, stirring constantly, until seeds begin to "pop", about 1 min.
  2. Stir in onion, ginger, curry and chili flakes, cooking until fragrant, about 1 min.
  3. Stir in water, Santiago® Seasoned Vegetarian Beans with Whole Beans, and tomato; bring to a boil. Reduce to a simmer. Cook until beans are fully hydrated, about 20 min. Hold for service.
  4. For plating, place half-cup of prepared Basmati rice in a soup bowl and top with half-cup curry sauce. Garnish with mint and/or cilantro leaves.

Nutritional Information Per Serving

Calories - 180 Protein - 9 g SatFat - 0.5 g
Fat - 4.5 g Carbs - 27 g Fiber - 9 g
Iron - 15 % Sodium - 620 mg
Vitamin A - 4 %
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