Pinto Bean Vegetable Curry
From All-Creatures.org Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

2 lbs. Pinto Beans
1 lb. Onions
3 lbs. Mixed Vegetables of your choice, fresh or frozen.
1 cup Raisins
2 - 6-oz. cans Tomato Paste
2 tbsp. Cumin
2 tbsp. Paprika
2 tbsp. Turmeric
1 tbsp. Cinnamon
Ground Hot Pepper, Crushed Hot Pepper Flakes, or Hot Sauce (to taste)
3 cups Brown Rice or Brown Basmati Rice cooked in 6 cups water

(To enlarge the photo of the Pinto Bean Vegetable Curry, click on the photo or link)

Preparation

Pinto Bean Vegetable Curry is a delicious spicy vegan recipe that we serve over a bed of brown or brown basmati rice. It will serve six to eight adults as a main meal, and takes about 20 to 30 minutes to prepare and can be cooked in a slow cooker, or in a microwave oven in about 30 minutes, if the beans and rice are precooked. For this recipe we prepared it in our slow cooker, except for the rice which we cooked in a pot on the stovetop. If you want to prepare a smaller amount, cut the recipe in half.

The evening before we want to eat the pinto bean vegetable curry, we place the washed pinto beans in our slow cooker with 8 cups of cold water, covered the slow cooker and cooked on low heat over night.

In the morning uncover the slow cooker and add the crushed tomatoes and the tomato paste, mix well and recover.

Peel, wash and dice the onions, and add to the slow cooker along with the seasonings and mix well.

Wash and dice any other fresh veggies and preheat any frozen veggies in a microwave oven, add them to the slow cooker, cover and continue cooking of low heat.

If the curry becomes to thick, add 1 cup of boiling water to the slow cooker and mix well.

About one hour before you wish to eat, place the rice pot on the stovetop with the water and heat on high until the water begins to boil, add the rice, cover, and lower the heat to simmer and continue to cook until all the water is absorbed into the rice.

While the rice water is heating, add the raisins to the slow cooker and mix well.

When ready to eat, place a layer of the cooked rice on a plate and top with the curry as shown in the photo.

Serve and Enjoy.

Ingredients Information

Beans, Pinto

Cinnamon, ground

Cumin, ground

Onions, Yellow

Paprika

Pepper - Hot Red, crushed

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Raisins, Thompson Seedless

Rice, Brown

Rice, Brown Basmati

Tomatoes, Crushed

Tomato Paste

Turmeric, ground

Utensils and Equipment Information

Crock Pot (slow-cooker)

Food Processor

Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Microwave Oven

Peeler, Vegetable

Pot, Glass

Spoon, Large Mixing

Return to: Vegan Recipes

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!