Three Bean Curry

Three beans curry
Yields6 Servings
Prep Time15 minsCook Time30 mins
 1 tsp Mustard Seeds
 ½ tsp Ginger Paste
 1 Fresh Large Tomato, Chopped
 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
 5 ½ cups Water
 1 cup Black-Eyed Peas, Boiled
 1 cup Adzuki Beans (Small Red Beans), Boiled
 1 cup No Added Salt, Garbanzo Beans, Canned
 1 cup Corn, Canned
 2 tbsp Lemon Juice
 1 tbsp Cilantro, Chopped
 2 tsp Canola or Olive Oil

Heat the oil in a saucepan.


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


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


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


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


Let simmer for 10 minutes then remove from the heat.


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

Nutrition Facts

Serving Size 1 cup

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 260mg8%
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.