Make This Plant Based Curry in Under 20 Minutes | Oil Free
This creamy plant-based, salt-free, oil-free, and sugar-free Mushroom Kidney Bean Curry will be your new weeknight staple! This recipe really has it all from starches, to grains, to veggies, to greens, and more! Plus it is so fast to make that it will have you eating in 20 minutes or less and can be prepared in so many different and unique ways. Give this one a try today, you likely have everything you need!
This curry recipe can be done in a few different ways, so make sure to read the full blog to see what substitutions you can do! We also have a few tips to share with you as well. It is time to get cooking…let’s go!
We are going to begin this recipe by preparing our own version of coconut milk. If you are familiar with curry dishes they often use coconut milk as an ingredient which gives it that unique coconut flavor and creaminess. While coconut milk is considered a whole food, it is very high in saturated fat because of the coconut milk. To make our own low-fat version that has the same flavor and creaminess, simply blend some coconut shreds with any plant-based milk and you are good to go! Once you make the coconut milk, set it aside for later.
Now, we are going to GET TO DA CHOPPING! Start by chopping a yellow onion and tossing it into the pot. If you aren’t a fan of chopping or are low on time, simply use a bag of frozen chopped onion! Next, slice up the mushrooms and toss them into the pot with the onions. While you could opt for frozen mushrooms instead, we don’t personally recommend frozen mushrooms because the texture is quite different from fresh.
Next up, we are going to be adding the best part…fresh ginger and garlic to the pot! The easiest way to do this is by mincing both with a knife. If you don’t have these fresh you can always use the jarred minced garlic, ground ginger, or the frozen crushed ginger cubes. The flavor will not be as strong if you don’t use fresh, but it will still be a delicious dish! We are gonna give this dish a little kick with a jalapeño. Just remove the seed section, dice it up, and throw it in the pot. A great substitution for the jalapeño is adding crushed red pepper to taste.
We are going to get this curry cooking, so head to the stove! Sauté the contents in the pot on medium-high heat for 3-5 minutes, adding water or veggie broth to keep from sticking. Keep in mind the mushrooms give off a lot of liquid, so you might not need too much liquid. Then, just add in all the spices and seasonings and mix it all in. You can use this recipe as a blank canvas and use different seasoning blends for different flavor profiles. Try Voodoo Cajun Seasoning Blend for that cajun flavor or Fiesta Blend - Mexican Herbs & Spices for a Mexican style!
Once the spices have cooked for a couple minutes, we are going to add the remaining ingredients! Toss in a can of no-salt added diced tomatoes, crushed tomatoes, or tomato sauce–whichever one you prefer. Pour in the coconut milk that we prepared at the beginning along with the drained and rinsed kidney beans. If you don’t like kidney beans, you can use any beans you have on hand! Mix everything together and bring it to a boil. We highly recommend adding Date Powder to cut the acidity from the tomatoes. Make sure to mix it in well.
Once the curry has hit a boil, turn down the heat and simmer on medium, medium-low. While the curry is simmering, slowly mix in a couple handfuls of greens at a time. We used fresh spinach leaves, but chopped spinach or kale would be even better. Frozen chopped greens are a great option too. When the greens are nicely wilted, squeeze the lime right on top and stir it in. It is time to serve this curry up!