🫘 Quick Three Bean Curry

A fast, hearty curry using tinned beans — ready in about 25 minutes.

Serves 4. Tags: curry, vegan, vegetarian, quick, freezer-friendly.

Ingredients

• 2 tbsp vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp chilli flakes (optional)
• 400 g tinned diced tomatoes
• 400 ml tinned coconut milk
• 400 g tinned kidney beans, drained and rinsed
• 400 g tinned chickpeas, drained and rinsed
• 400 g tinned black beans, drained and rinsed
• 1 tsp salt
• 2 tbsp fresh coriander, chopped
• 1 lime, cut into wedges

Method

1. Sauté aromatics: Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes.
2. Add garlic, ginger, spices: Stir in the garlic, ginger, curry powder, cumin, turmeric, and chilli flakes. Cook until fragrant, about 1 minute.
3. Add tomatoes and coconut milk: Pour in the diced tomatoes and coconut milk. Stir well and bring to a simmer.
4. Add beans: Stir in the kidney beans, chickpeas, and black beans. Add the salt. Simmer uncovered, stirring occasionally, for about 10 minutes.
5. Finish and serve: Taste and adjust salt. Top with coriander and serve with lime wedges, alongside rice or naan.

Notes

• Swap any of the beans for lentils or white beans if that's what you have. Leftovers taste even better the next day.

© 2026 Larder Raid. Guidance only, not professional advice — cook to safe temperatures and check for allergens. See terms & disclaimer.