Vegetarian Indonesian Curried Bean Stew Recipe

Name: Vegetarian Indonesian Curried Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rice; 1 tablespoon olive oil; 1 large red onion; 1 large green bell pepper; 2 teaspoons bottled minced garlic; 1 (15 ounce) can dark red kidney beans; 1 (14 1/2 ounce) can diced tomatoes; 1 (15 ounce) can black beans; 1 (15 ounce) can chickpeas (garbanzo beans); 3 tablespoons peanut butter; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1 tablespoon ground ginger

Servings: persons

2 cups rice
1 tablespoon olive oil
1 large red onion
1 large green bell pepper
2 teaspoons bottled minced garlic
1 (15 ounce) can dark red kidney beans
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can black beans
1 (15 ounce) can chickpeas (garbanzo beans)
3 tablespoons peanut butter
1 tablespoon curry powder
1 teaspoon ground cumin
1 tablespoon ground ginger

1
Cook the rice according to package directions.
2
While the rice cooks, begin heating the oil over medium heat in an extra-deep, non-stick skillet.
3
Peel and coarsely chop the onion, adding it to the skillet as you chop.
4
Cook the onion, stirring from time to time, while you rinse and seed the bell pepper, and cut it into bite-sized pieces. Add them to the skillet.
5
Add the garlic.
6
Cook one minute, stirring frequently.
7
Add the kidney beans with their juices to the skillet.
8
Add the tomatoes with their juices.
9
Stir well, and continue to cook over medium heat.
10
Pour the black beans and garbanzos into a colander, rinse them under tap water and set aside to drain.
11
Add the peanut butter, curry powder, cumin and ginger to the skillet. Stir thoroughly (but gently so as to not break up the beans), making sure the peanut butter is well blended.
12
Add the rinsed and drained black beans and garbanzos to the skillet and stir again thoroughly.
13
Reduce the heat to low, and simmer uncovered until the rice is done.
14
Serve the stew over hot steamed rice.

572

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups rice, 1 tablespoon olive oil, 1 large red onion, 1 large green bell pepper, and more.

Yes, Vegetarian Indonesian Curried Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Indonesian Curried Bean Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions