Three Bean 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

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