From craving to table
Instructions
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Step 1: Preheat the oven to 375°F (190°C).
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Step 2: In a large skillet, heat vegetable oil over medium heat. Add diced onions and minced garlic, sauté until fragrant, about 2 minutes.
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Step 3: Add chopped red bell pepper and zucchini to the skillet, cook for another 3-4 minutes until vegetables are slightly tender.
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Step 4: Stir in curry powder, turmeric, and cumin powder, cook for 1 minute to toast the spices.
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Step 5: Add the cooked black beans, chickpeas, and kidney beans to the skillet, mix well to combine.
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Step 6: Pour in coconut milk and soy sauce, season with salt and pepper. Simmer for 5-7 minutes until the mixture thickens slightly.
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Step 7: Transfer the bean mixture to a casserole dish, spread it out evenly.
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Step 8: Bake in the preheated oven for 20-25 minutes until the top is golden and bubbly.
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Step 9: Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh cilantro.