Kidney Bean Mushroom Curry

So, you probably get by now that we eat a lot of curries.  Here’s another one of our favourites.  I’ve learned how awesome it is to take leftover curry, drain as much liquid out as you can, add some flour, bread crumbs and a bit of vital wheat gluten until you can form a patty, and bake at 375° for 30 minutes, flipping half way through.  Instant yum, especially tucked into a pocket pita.  That’s the plan for the leftovers.

Kidney Bean Mushroom Curry
Originally found on The Vegan Mouse (with a few of my own variations)

1 tbsp peanut oil
1 large onion, chopped
2 tsp minced ginger
4 cloves garlic, minced
1 tbsp Earth Balance margarine
1 tsp ground cumin
1/8 tsp cayenne
2 tsp garam masala
1 tsp salt
1 large tomato, chopped
2 tbsp tomato paste
1 cup plain soy milk
1/4 cup water
1 container fresh mushrooms sliced
1 14oz. can kidney beans, drained and rinsed
fresh cilantro, chopped

Heat oil in a medium pot over medium-high and sautée onion for 5 minutes until soft and translucent. Add ginger and garlic and sautée for another 2 minutes.  Add margarine and let it melt, then add cumin, cayenne, garam masala and salt and fry for a minute. Add tomato paste, chopped tomato, mushrooms and stir around some more before adding soymilk and water. Let it come to a boil. Add beans and simmer for about 15 minutes. Add cilantro at the end. Serve hot with rice.

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