How To Make Navy Bean and Vegetable Curry Recipe
A flavorful vegan and gluten-free curry with navy beans, mixed vegetables, and spices.
Serves:
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 2 cups vegetable broth
- 1 can Navy beans, drained and rinsed
- 1 cup chopped mixed vegetables (carrots, bell peppers, zucchini)
- Salt and pepper, to taste
Instructions
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Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 2-3 minutes until softened.
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Add curry powder, cumin, paprika, and cinnamon and stir well, cooking for another 1-2 minutes.
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Pour in the vegetable broth, Navy beans, and mixed vegetables. Season with salt and pepper to taste.
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Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until vegetables are tender and flavors have melded together.
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Serve over rice or with naan bread.
Nutrition
- Calories : 170kcal
- Total Fat : 5g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 500mg
- Total Carbohydrates : 27g
- Dietary Fiber : 8g
- Sugar : 4g
- Protein : 8g
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