top of page

Ted's Bean Curry


- 1 can black beans, drained and rinsed

- 1 can garbanzo beans, drained and rinsed

- 1 tablespoon curry powder

- 1 teaspoon turmeric powder

- 1 teaspoon garlic powder

- 1 teaspoon salt

- 1 teaspoon black pepper

- 1 tablespoon minced garlic

- 1 can crushed tomatoes

- 2 cups vegetable stock

- 1 teaspoon grated ginger

- Juice of one lemon

- 2 tablespoons fresh coriander, chopped

- 1 medium sweet potato, peeled and cubed

- 1 teaspoon onion powder

- Leftover red pepper & tomato soup

- 2 tablespoons my home-made ginger, lemon, & turmeric elixir


1. In a large pot, heat a tablespoon of oil over medium heat.

2. Add the minced garlic and sauté until fragrant.

3. Add the black beans, garbanzo beans, curry powder, turmeric powder, garlic powder, salt, black pepper, and crushed tomatoes.

4. Stir to combine and cook for a few minutes.

5. Add the vegetable stock, grated ginger, lemon juice, and coriander.

6. Bring to a simmer and cook for 10 minutes.

7. Add the sweet potato, onion powder, leftover red pepper & tomato soup, and my home-made ginger, lemon, & turmeric elixir*.

8. Simmer for another 10 minutes, or until the sweet potato is cooked through.

9. Taste and adjust the seasoning if needed.

10. Serve hot, topped with a sprinkle of fresh coriander. Enjoy!

This recipe is made mostly from random items and some leftovers, but definitely one of my favorites to make. It's a way better option than throwing them away! You can use the ingredients, plus improvise and substitute where necessary. Enjoy! *recipe for the elixir coming soon, stay tuned!


bottom of page