Vegetarian Bean Curry Recipe -
Vegetarian Bean Curry Recipe

Vegetarian Bean Curry

Recipe by  

"This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 25 mins


  1. Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.
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Reviews More Reviews

Most Helpful Positive Review
Apr 03, 2007

To avoid undercooked lentils and to shorten the required hour of simmering, the first step of this recipe should be: Boil 1.5 cups of water. Add 1/2 cup of lentils. Cover and simmer on low heat while you prepare the rest of the recipe. (that probably takes about 15-20 minutes.) Lentils will be softened. Drain lentils and add to the tomato-bean pot and simmer for however long you have available, but at least 15-20 minutes to blend flavors. I did the above plus added another can of beans (whatever you have-I had great northern beans) It came out great. The raisins were an excellent idea. I also accidently added 2 Tbsps of cumin. Still tasted great. Thanks.

Most Helpful Critical Review
Feb 15, 2011

I will never make again ... I followed exactly and tried to fix it ...


108 Ratings

Nov 24, 2006

After reading most of the reviews, I can see that I probably should have mentioned that the lentils used in this recipe are the tiny orange lentils that cook very quickly. I get mine from the organic section of the market. Canned or soaked lentils will work too, so long as the liquid and cooking time is adjusted accordingly. Also, as a side note, I use whole cumin seeds which I toast and grind in a spice mill... but ground cumin works just as well.

Feb 01, 2008

What an awesome recipe! Thank you for sharing. The only change I made was adding about half a can of chicken stock to help cook the lentils. Might consider adding coconut milk next time, for a south Indian flare. BTW, the grapes are not optional. If you don't have them around, make a special trip. They are totally worth it. Try golden raisins instead of the plain black. A dollop of sour cream on top can cut the heat of the curry and makes it really tasty!

May 03, 2010

Great recipe. I had to make some adjustments based on what I had on hand (did not use additional cumin, used "hot" curry, 1 14 oz can of roasted diced tomatoes and 1 14 oz can tomato sauce in place of crushed tomatoes) and also added mushrooms with the onions and garlic, as well as a little veg stock/water to get to the consistency I wanted (and due to extended cook time). Served with chopped cilantro and a dollop of plain yogurt (didn't have sour cream). I also let it simmer longer than 1 hour and let sit for a couple of hours before serving. The taste became more mellow and sweeter over time. It was excellent and everyone loved it. I didn't have a problem with the lentils being undercooked because I let it simmer longer. I think the additional time improved the flavor. I definitely will make again. I might try different tomatoes or beans next time. Thanks for the recipe!

Jun 09, 2008

This is the best bean curry recipe that I have made. My teenage son, who normally will never even try my vegetatian recipes, loved this too. The raisins disintegrated while simmering and added a wonderful sweetness to balance out the spices. I recommend a dollop of plain yogurt on top before serving.

Feb 22, 2008

Very good! I used about 3/4 a can of leftover coconut milk which made it nice and creamy!! Served with an Indian style rice. Delicious!!!

Sep 09, 2010

This was really delicious! I left out the raisins because my kids don't care for them. I also pre-cooked the lentils in some chicken broth (I know that negated the vegetarian aspect of the dish, but we're not vegetarian, so I was okay with that). I added the lentils along with the residual broth (about 1-1/2 cups) to the rest of the ingredients and simmered for another 45 minutes. I served this over brown Jasmine rice cooked in chicken broth with a little butter mixed in. This recipe gets 5 stars for flavor, but only 3 stars for preparation because the lentils really do need the pre-cooking and the extra liquid in order to be tender. Overall, the recipe gets 4 stars and we will definitely be having this on a regular basis.


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  • Calories
  • 208 kcal
  • 10%
  • Carbohydrates
  • 35.9 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 10.1 g
  • 41%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 298 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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