Bombay Beans with Chutney

Name: Bombay Beans with Chutney
Cuisine: Indian
Ingredients: ½ teaspoon ground coriander; ¼ teaspoon cayenne pepper; 2 tablespoons tomato paste; 1 (28-ounce) can diced tomatoes, undrained; 1 large red bell pepper, seeded and chopped; 1 jalapeño chile, seeded and minced (optional); 1 tablespoon curry powder; ½ teaspoon ground cumin; ½ cup mango chutney; 3 cups cooked dark red kidney beans or 2 (15.5-ounce) cans dark red kidney beans, rinsed and drained; 3 cups cooked dark red kidney beans or 2 (15.5-ounce) cans dark red kidney beans, rinsed and drained; 1 cup vegetable broth; Salt; 8 ounces green beans, trimmed and cut into 1-inch pieces (about 2 cups); 2 garlic cloves, minced; 1 large onion, chopped; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water

Preparation info

Serves
6

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Serve this fragrant, Indian-Style mélange over basmati rice garnished with vegan yogurt, minced scallions, or chopped peanuts or cashews. Instead of green beans, you could use zucchini or small cauliflower florets. For another variation, try chickpeas instead of the kidney beans.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 large onion,

Asia
India
Stew
Vegan
Gluten-free
Bombay

Method

Heat the oil or water in a large pot over medium heat. Add the onion, garlic, green beans, bell pepper, and jalapeño (if using), cover, and cook until softened, about 5 minutes. Stir in the curry powder, cumin, coriander, cayenne, and tomato paste. Add the tomatoes with their juices, kidney beans, broth, and salt to taste. Bring to a boil, then reduce the heat to a simme