Suhoor Recipes

Servings: 4-5

Ingredients

• 1 tbsp oil
• 1/2 tsp cumin seeds
• 1 tsp grated ginger
• 1 tsp grated garlic
• 1 green chili, chopped
• 1 medium red onion, chopped
• 14 oz can of Hunt's Fire Roasted Diced tomatoes
• 1/2 cup black beans, canned, rinsed and drained
• 1/2 cup kidney beans, canned, rinsed and drained
• 1/2 cup white beans, canned, rinsed and drained
• 1 tsp curry powder
• 1/2 tsp cumin powder
• 1/4 tsp turmeric
• 1/4 tsp garam masala
•  salt, to taste
• 1-1.5 cups water
• 1/2 cup coconut milk
• 2 tbsps chopped cilantro
• juice of half lemon

DIRECTIONS

1. Heat oil in a pan. Once the oil is hot, add cumin seeds and let them crackle.
2. Then add chopped onions, green chili and saute for 2 minutes or till onions turn translucent. 
3. Add grated ginger and garlic and cook for 2-3 minutes or till the raw smell goes away.
4. Add Hunt's canned tomato to the pan. Stir and cook for 4-5 minutes.
5. Then add salt, curry powder, turmeric powder, cumin powder, garam masala and mix.
6. Cook the spices with the tomato for an additional 3-4 minutes.
7. Stir in the 3 kinds of beans and mix. Cover the pan and let it all cook on medium heat for 5 minutes.
8. Add water, coconut milk and stir to combine. Adjust salt at this point.
9. Let the curry simmer for 5 more minutes and then add chopped cilantro.
10. Squeeze in some fresh lemon juice.
11. Serve this vegan three bean curry hot with rice or any bread of choice!