Vegan Kidney Bean and Mushroom Curry

Ingredients

• 1 tablespoon oil (light oil such as canola or grapeseed)
• 1 large onion, finely chopped
• 1 small piece ginger (roughly 1 inch)
• 3 garlic cloves, minced
• 1 tablespoon vegan margarine
• 1 teaspoon cumin seed
• 1 large tomato, finely chopped
• 2 tablespoons tomato paste
• 1 serano chili, seeded and chopped (or sub about 1/8 tsp cayenne or indian chili powder...heat up to your preference)
• 2 teaspoons garam masala
• 1 cup plain soymilk
• 1 1/2 cups fresh mushrooms, sliced
• sea salt
• 1 1/2 cups cooked kidney beans (or 1 14 oz tin drained and rinsed)
• 1/4-1/2 cup water
• fresh cilantro, chopped

Directions

1. 1

   Heat the oil in a large pot and saute the onion, ginger and garlic until soft. Add in the margarine followed by the cumin seeds and fry until everything browns up lightly.

2. 2

   Mix in the tomato paste then add the fresh tomato, chili pepper and garam masala - let that mingle for a few minutes.

3. 3

   Add in the mushrooms and let them cook for a few minutes before adding the soymilk and finally the water. Season to taste with sea salt.

4. 4

   Let that all come to a boil, add in the beans and simmer for 15 minutes and you're done! Garnish with cilantro and serve with rice or bread.

5. 5

   Note: This reheats well - I made it in the morning and then reheated in the oven at dinner time, just had to add a little more liquid.