• Meat Recipes
  • Meatless Recipes
  • Sugary Treats
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Fuss Free Cooking

With A Side of Lifestyle

  • Home
  • About
  • Collaboration
  • Contact
  • Index
  • Recipes
    • Kitchen Tips
    • Meat Recipes
    • Meatless Recipes
    • Sugary Treats

Meatless Recipes Vegetables

Four Beans Mix with Mushrooms Curry

After spending 4 months sitting at home and blogging mostly, it’s time for me to go back to my 9 to 5 desk job.  I am already starting to miss the free time I had and the luxury of “worrying” what to make next for my blog rather than office politics or performance review. Not that I’m going to abandon my blog, but depending on how my new job is going to be, I might reduce my blogging activity in order to make way for my new job.

Am I the only person who  feels the reluctance of going back to work after a long happy break?

Roxan and Tanantha, how did you manage the back-to-work blues after your fabulous trips?

In anticipation for my demotivation of making dinner after work for the first couple of days, I figure why not utilised my last bit of free time and cooked a big pot for curry enough for leftovers. Since it is a vegetarian and a curry dish, it’ll keep well for the next few days if not better. 🙂

Four Beans Mix with Mushrooms Curry

(adapted generously from The food of India – A journey for food lovers)

FYI  for Australian visitors – I got this book for $5.00 in Coles. I couldn’t believe my eyes when I saw the price tag! Even renown food magazines like Donna Hay and Australian Women Weekly cost more than this. It could be a pricing error, but I kept my mouth shut and get a copy for myself. Definitely a bargain for any curry lovers!

Prep time: 10 minutes

Cooking time: about 30 minutes

Serves 4 – 5 people

Ingredients:

  • 400g (14 oz) tin four beans mix (four beans here consist of butter beans, white beans, chickpeas & red kidney beans)
  • 400g (14 oz) tin chopped tomatoes (or chopped fresh tomatoes)
  • 250g (9 oz) button mushrooms (about 11 mushrooms) – to save time you can get pre-sliced ones.
  • 1/4 cup oil
  • 1 medium sized brown onion, chopped
  • 4 garlic cloves, chopped
  • 2 tbsps chopped coriander

Spices:

  • 1 tsp cumin seeds
  • 3 cm (1.25 inches) cinnamon stick
  • 2 tsps coriander powder (aka ground coriander)
  • 1 tsp cumin powder (aka ground cumin)
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper (adjust according to taste)

Method:

  • Get the spices ready on a plate.

  • Chopped onions and garlic. Set aside.

  • Clean mushrooms with a kitchen towel and roughly sliced.

  • Heat oil in a 20cm (8 inched) pot.  Add cumin seeds and cinnmon stick and let them sizzle over low flame for 10 seconds.
  • Then add onion and garlic. Stir over low-medium heat until sfot and starting to brown like photo below (takes about 2-3 minutes).

  • Add mushrooms and fry for another 2 to 3 minutes.  Then add tomatoes, coriander powder, cumin powder, turmeric, cayenne pepper. Cover and cook over low heat for 10 minutes.

  • Add beans into the pot mixture and season with salt to taste. Stir in the coriander leaves and simmer uncovered for 15 minutes – I like my curry with some gravy. Otherwise you can simmer longer if you prefer your curry to be thicker and more intense in flavour. CHECK the mixture to make sure it doesn’t burn at the bottom.
  • Served with plain or spiced rice or bread.

(Depending on how well your pot heats up, I keep the flame on low throughout the cooking process so that I don’t burn the spices and the gravy while simmering.)


16 Comments

Stay Up To Date

Get all the latest recipes straight to your inbox

« “Soft” Sweet Potato with Pecans Cookies
Mac “N” Cheese with Smoked Chicken and Sundried Tomato »

Comments

  1. Cubicle says

    February 16, 2011 at 8:25 am

    Wow, this recipe looks awesome! I’m always up for something with tons of flavor. Yum!

    Reply
    • Emily says

      February 16, 2011 at 10:01 am

      Thanks. You can expect lots of tastiness out of Indian vegetarian dishes.

      Reply
  2. Natalie says

    February 16, 2011 at 9:02 am

    I’m always looking for new veggie curry ideas and this one ticks all the boxes, thanks!!

    Reply
    • Emily says

      February 16, 2011 at 10:02 am

      Thanks Natalie. I’m happy that this recipe is worthy of ticking all the boxes…. 😉

      Reply
  3. Carrie says

    February 16, 2011 at 2:14 pm

    What a lovely curry! I like to mamke vegetable curries when I’m looking for a veggie meal, and this one sounds great. Saving for later! 🙂

    Reply
    • Emily says

      February 17, 2011 at 10:20 am

      Thanks Carrie! I’m sure you’re going to love this. 🙂

      Reply
  4. Hyosun Ro says

    February 17, 2011 at 2:25 am

    Beautiful curry dish. I love the idea with beans.

    Reply
    • Emily says

      February 17, 2011 at 8:11 am

      Thanks. I love beans as they are pretty healthy and filling. Plus they work well in curries. 🙂

      Reply
  5. Magic of Spice says

    February 17, 2011 at 10:03 pm

    What a gorgeous recipe 🙂

    Reply
  6. penny aka jeroxie says

    February 18, 2011 at 3:21 am

    that is awesome and what a bargain 🙂

    Reply
  7. TheGourmetCoffeeGuy says

    March 2, 2011 at 5:50 am

    Great post and site, definitely agree with the idea of “fuss free cooking.” Nice photos!

    Reply
  8. Dragica says

    February 18, 2012 at 1:53 am

    This was a great way of getting rid of my mushrooms that were sitting in the fridge…. It is deliciouse

    Reply
    • Emily says

      February 20, 2012 at 3:15 am

      Thanks for your feedback! I’m glad to hear that you enjoyed the recipe! 😀

      Reply
  9. Vicky says

    May 2, 2012 at 12:31 pm

    This sounds delicious! I’ll have to try making this!

    Reply
  10. Sam says

    September 27, 2012 at 11:28 am

    Just made this for the family! It was easy to cook and packed with flavor 🙂

    Reply
  11. Lisa Barnes says

    December 11, 2016 at 6:32 am

    Soooo good! Thanks Emily ?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Fuss Free Cooking aims to make your weeknights cooking a breeze & tasty.

For business enquiries, including paid partnerships and collaborations, contact me directly by completing the contact form here. I look forward to hear from you.

Search this blog

On My Youtube Channel

Food Advertising by logo
Instagram Feed
Something is wrong.
Instagram token error.
Follow

Leftover Makeover

Golden Fried Rice

Butter Fried Rice | Fuss Free Cooking

Butter Fried Rice

Easy Broccoli & Egg Fried Rice

10 Creative Leftover Recipes - Fuss Free Cooking

10 Creative Leftover Recipes

CHINESE EGG DROP SOUP, RICE PORRIDGE STYLE (AKA CONGEE)

Chinese Egg Drop Soup, Rice Porridge Style (aka Congee)

Disclaimer

This blog is a personal blog written, photographed and edited by me unless it was stated otherwise. The views and opinions expressed on this blog are purely the blogger’s own. Although it may claim otherwise, this blog does not offer any kind of professional advice, unless otherwise noted. See here for my disclosure policy.

© Fuss Free Cooking 2010 - 2019

Copyright © 2023 · Divine theme by Restored 316

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in