Vegan Mixed Bean and Pea Stew: Hearty Indian-Spiced Recipe
50 minutes
829 reads
About Vegan Mixed Bean and Pea Stew: Hearty Indian-Spiced Recipe
This comforting Vegan Mixed Bean and Pea Stew is a flavour explosion, perfect for a wholesome and satisfying meal. Packed with plant-based protein and fiber, it's easily customizable to your dietary needs. The rich blend of Indian spices like coriander, ginger, and garlic creates a depth of flavor that will leave you wanting more.
Simmered to perfection, this stew is incredibly versatile. Enjoy it as a hearty lunch, a warming dinner, or even meal prep it for the week ahead. The slow cooker method allows the flavors to deepen and meld beautifully, creating a truly unforgettable culinary experience.
Whether you're a seasoned vegan or simply looking for a delicious and nutritious plant-based meal, this recipe is a must-try. Get ready to be amazed by the incredible taste and texture!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep10 minutes
Cook40 minutes
Total50 minutes
Ingredients
Beans and Peas
- 2 cup Beans and green peas. soak overnight., dried, mixed, pinto beans, such as a combination of kidney beans
Aromatics and Spices
Other Ingredients
- 1 cup Tomato chopped
- 1 Potato chopped, medium-sized, optional
- 2 tbsp Rice Bran Oil or your preferred cooking oil
- 4 cup Water
Instructions
Preparation
- Wash and soak the mixed beans and peas overnight.
- Drain the soaked beans and peas.
Pressure Cooking the Beans
- Transfer the drained beans and peas to a pressure cooker.
- Add 2 cups of water and 1/2 teaspoon of salt to the pressure cooker.
- Close the lid and cook on medium flame until 2 whistles are released.
- Allow steam to escape completely before opening the lid.
Making the Spice Paste
- In a small food processor or blender, make a fine paste of the onion, ginger, garlic, coriander seeds, and cinnamon stick.
Sautéing the Aromatics
- Heat the rice bran oil in a pan or wok over medium heat.
- Add the paste and cook for 4-5 minutes until fragrant.
- Add the chopped tomatoes, turmeric, and red chili powder. Cook until the oil separates.
Combining and Simmering
- Add the pressure-cooked beans and peas, along with 2 more cups of water, to the pan.
- Bring to a simmer and cook for 25-30 minutes, or until the vegetables are tender and the flavors have melded.
- Remove from heat and let cool slightly before serving.
- Serve warm.
Recipe Notes
Expert Tips for the Best Vegan Mixed Bean and Pea Stew
- For a richer flavor, toast the coriander seeds and cumin seeds in a dry pan before grinding them into a paste.
- Add other vegetables like carrots, zucchini, or spinach for extra nutrients and flavor. Adjust cooking time as needed.
- If you don't have a pressure cooker, you can simmer the beans and peas in a pot for about 1-1.5 hours, or until tender.
- Garnish with fresh cilantro and a squeeze of lemon juice before serving for a bright, fresh element.
Related Posts You May Like
Recipe Nutrition
Calories: 26kcalCarbohydrates: 6gProtein: 1gSodium: 570mgFiber: 1gSugar: 2g
Sweta Biswal
Articles: 91
3 Comments
Leave a Reply
You must be logged in to post a comment.
Absolutely fantastic! Thanks for the recipe.
Looks so delectable! Thanks for posting.
This is delightful! Thanks for the recipe.