A super cheap, quick, and healthy vegan recipe. It freezes well so it’s a perfect addition to your weekly meal prep! Dress it up with more spice if you like, and eat it on its own or serve on top of rice or pasta.
I love quick, cheap, vegan recipes that can be made ahead of time for the whole week. Don’t forget to subscribe and check out my other videos if you do too!
*CORRECTION* This dish has 6 mg of iron in it, NOT 6 grams!
1 Tbsp olive oil
1 red onion
1 green bell pepper
2 garlic cloves, minced
1 (15 oz) can dark red kidney beans
1 (14 1/2 oz) can diced tomatoes
1 (15 oz) can black beans
1 (15 oz) can chickpeas
1 Cup frozen corn
3 Tbsp peanut butter
1 (heaping) Tbsp curry powder
1 (heaping) Tbsp ground cumin
1 (heaping) Tbsp ground ginger
Juice from half lemon
Salt to taste
1. Heat oil in large pot on medium heat.
2. Add onion and pepper to pot. Sauté about 5 min.
3. Add garlic.
4. Cook one minute, stirring frequently.
5. Add curry powder, cumin and ginger to the pot. Stir and let cook one minute.
6. Add the tomatoes with their juices.
7. Add the kidney beans with their juices.
8. Add peanut butter and stir gently.
9. Add the rinsed and drained black beans and garbanzos to the skillet and stir.
10. Reduce the heat to medium-low, cover and simmer gently about 20 min.
11. Add corn, lemon juice, and salt to taste; cook 5 min.
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Music: Eclectic – Futureland