Vegan Kidney Bean And Mushroom Curry - cooking recipe

Ingredients

1 tablespoon oil (light oil such as canola or grapeseed)
1 large onion, finely chopped
1 small piece ginger (roughly 1 inch)
3 garlic cloves, minced
1 tablespoon vegan margarine
1 teaspoon cumin seed
1 large tomatoes, finely chopped
2 tablespoons tomato paste
1 serano chili, seeded and chopped (or sub about 1/8 tsp cayenne or indian chili powder...heat up to your preference)
2 teaspoons garam masala
1 cup plain soymilk
1 1/2 cups fresh mushrooms, sliced
sea salt
1 1/2 cups cooked kidney beans (or 1 14 oz tin drained and rinsed)
1/4 - 1/2 cup water
fresh cilantro, chopped

Preparation

Heat the oil in a large pot and saute the onion, ginger and garlic until soft. Add in the margarine followed by the cumin seeds and fry until everything browns up lightly.
Mix in the tomato paste then add the fresh tomato, chili pepper and garam masala - let that mingle for a few minutes.
Add in the mushrooms and let them cook for a few minutes before adding the soymilk and finally the water. Season to taste with sea salt.
Let that all come to a boil, add in the beans and simmer for 15 minutes and you're done! Garnish with cilantro and serve with rice or bread.
Note: This reheats well - I made it in the morning and then reheated in the oven at dinner time, just had to add a little more liquid.