• 1 tablespoon oil
  • 1 teaspoon vegan mustard seeds
  • 1 teaspoon cumin seeds
  • 1 large onion, chopped
  • 1 tablespoon grated/chopped gingerroot
  • 2 cloves garlic, chopped
  • 1 large (28 oz) can diced tomatoes
  • 2 cans (19 oz each) kidney beans (or mixed beans or other beans)
  • 1 teaspoon (or more!) curry paste
  • salt to taste


Heat oil in large pot over medium heat and stir fry the mustard and cumin seeds until they pop. Add onion, ginger, and garlic and stir fry until lightly colored. Add tomatoes with juice, beans (drained and rinsed), and 1 tsp curry paste (to start!). Simmer for about 20 minutes or until thick and saucy. Keep adding curry paste to taste during the cooking. Salt to taste. Patak’s Madras curry paste is my favorite but other type work well too. This is easy, healthy, and really addictive! Serve with rice, pita, toast, chapattis, nan, straight from the pot….

Serves: 6