Three Bean 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

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 (244g)

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.