My pinto bean curry recipe is a delicious and healthy vegetarian meal that is a wonderful alternative to meat with a sensational, exotic Indian twist. Besides being better for your heart and cholesterol levels, it is easy, cooks up fairly quickly and is economical. It also is a tasty main dish idea that you can cook strictly as vegetarian using vegetable broth or just meatless with chicken broth utilizing ingredients that you probably have already in your pantry.
Dry beans are what I usually use since they are less expensive than the canned beans. However, you can use canned beans if that is easier than sorting and soaking your beans for my pinto bean curry recipe.
Most curry dishes usually don’t mix the rice into the other ingredients. Instead, they just top the rice. I’ve made this pinto bean curry recipe with a bed of rice and mixing the ingredients. At our house, mixing the ingredients heightens the flavor even more. It also helps circulate that beautiful deep yellow color of the avocado oil, which I also think tastes better in this dish.
Turmeric is one of the spices in this curry recipe. It is a fantastic spice with bioactive compounds, namely curcumin, which gives it that brilliant yellow color. It is a great one to add to your cooking because it helps with inflammation and pain, especially if you suffer from osteoarthritis. In fact, there is a government study that shows its effectiveness for helping knee pain just like ibuprofen. It also is beneficial for cholesterol to help with allergies such as itching and hay fever.
Though I love turmeric, I must tell you that it can stain your pot and dishes. However, I use a little baking soda as a gentle cleanser when washing dishes to solve this problem.
If you get a chance, I urge you to try my bean curry recipe. You just might be pleasantly surprised at how flavorful the right spices can be to liven up the taste of beans.
Pinto Bean Curry Recipe
½ cups of vegetable broth (vegetarian version) or chicken broth (meatless version)
3 tablespoons of avocado oil or olive oil
1 large onion, chopped
3 garlic cloves, chopped fine
1/4 teaspoon of ground ginger
1 tablespoon of tomato paste
1 teaspoon of ground turmeric
1 teaspoon of chili powder
1 teaspoon of ground coriander
4 cups of cooked, dried pinto beans or 2 (14-oz.) cans
1 teaspoon of salt
1 cup of uncooked rice
2 cups of water
Fry your chopped onion and garlic in the oil until golden brown.
On another burner, cook the rice with the water until tender (about 20 minutes). You will add this later to mix through.
Next, add the beans, broth, spices, and salt to simmer until heated through. This will take about 10 minutes.
Add the rice last and mix together.
ENJOY!
My pinto bean curry recipe is a delicious and healthy vegetarian meal that is a wonderful alternative to meat with a sensational exotic Indian twist.
- ½ cups of vegetable broth (vegetarian version) or chicken broth (meatless version)
- 3 tablespoons of avocado oil or olive oil
- 1 large onion chopped
- 3 garlic cloves chopped fine
- 1/4 teaspoon of ground ginger
- 1 tablespoon of tomato paste
- 1 teaspoon of ground turmeric
- 1 teaspoon of chili powder
- 1 teaspoon of ground coriander
- 4 cups of cooked dried pinto beans or 2 (14-oz.) cans
- 1 teaspoon of salt
- 1 cup of uncooked rice
- 2 cups of water
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Fry your chopped onion and garlic in the oil until golden brown.
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On another burner, cook the rice with the water until tender (about 20 minutes). You will add this later to mix through.
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Next, add the beans, broth, spices, and salt to simmer until heated through. This will take about 10 minutes.
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Add the rice last and mix together.
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ENJOY!
Did you make this recipe?
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