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Three Bean Curry

Three beans curry
Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 tsp Mustard Seeds
 ½ tsp Ginger Paste
 1 Fresh Large TomatoChopped
 2 tsp Dhana Jeera Powder
 ¼ tsp Turmeric Powder
 ¼ tsp Red Chili Powder
 ½ tsp Coarsely Ground Cumin Seeds
 ½ tsp Salt (optional)
 1 tsp Low Sodium Tomato Paste
 1 1/2 Cup Water
 1 cup Black-Eyed PeasBoiled
 1 cup Adzuki Beans (Small Red Beans)Boiled
 1 cup No Added Salt Garbanzo BeansCanned
 1 cup CornCanned
 2 tbsp Lemon Juice
 1 tbsp CilantroChopped
 2 tsp Canola or Olive Oil
 1/2 tsp garlic paste
1

Heat the oil in a saucepan.

2

Add mustard seeds. As soon as mustard seeds start popping, stir in ginger paste, garlic paste, and tomato.

3

Add dhana jeera powder, turmeric, chili powder, cumin, salt, and tomato paste.

4

Add 1/2 of the water and stir for 2 minutes.

5

Add all three beans, corn, and the remaining water.

6

Let simmer for 10 minutes then remove from the heat.

7

Add lemon juice and garnish with cilantro. Enjoy!

Chef's Tip:

1. If using canned beans, drain the water from the can and rinse the beans thoroughly to remove the excess salt




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Nutrition Facts

Serving Size 1 cup (244g)

Servings 6


Amount Per Serving
Calories 240Calories from Fat 54
% Daily Value *
Total Fat 6g10%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 270mg12%
Potassium 350mg10%
Total Carbohydrate 38g13%
Dietary Fiber 8g32%
Sugars 5g
Protein 12g24%

Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 20%

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

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