Curried Vegan Red Beans And Rice

Curried Vegan Red Beans And Rice Recipe

By Earth of Maria

🔪Prep Time: 25 mins

Ingredients

2 cloves garlic, minced

1 medium red onion, chopped

1 large carrot, chopped

1/2 cup cabbage, chopped

1 cup Basmati rice

2 cups plant based milk

2 cans red kidney beans, don't drain themn

1 cup water, or veggie broth

1 tsp cumin

1 tsp turmeric

1 tsp garlic granules

2 tbsp curry powder, or gluten-free vegan curry paste

3 tbsp tamari

1 tbsp tahini

1 cup green peas

Instructions

1Add the garlic, onion, and around 1/4 cup water to a non-stick saucepan. Sauté for 2-3 minutes, to soften.

2Add the carrot and cabbage, and sauté for around a minute.

3Add the rice, plant based milk, red kidney beans, cumin, turmeric, garlic granules and curry powder. Stir to combine, then pour in the water/veggie broth.

4Simmer, uncovered, for around 20 minutes, stirring frequently, until most of the liquid had been absorbed. Around 10 minutes into the cooking process, stir in the tamari, tahini and green peas.

5Serve immediately with garnishes of your choice.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.