Heat oil in a pan. Once the oil is hot, add cumin .
Then add chopped onions, green chili and saute for 2 minutes or till onions turn translucent. You may add little salt to the onions while frying them.
Add grated ginger and garlic and cook for 2-3 minutes or till the raw smell goes away.
Add Hunt’s canned tomato to the pan. Stir and cook for 4-5 minutes.
Then add salt, curry powder, turmeric powder, cumin powder, garam masala and mix. Cook the spices with the tomato for an additional 3-4 minutes.
Stir in the 3 kinds of beans and mix. Cover the pan and let it all cook on medium heat for 5 minutes.
Add water, coconut milk and stir to combine. Adjust salt at this point.
Let the curry simmer for 5 more minutes and then add chopped cilantro.
Squeeze in some fresh lemon juice.
Serve this vegan three bean curry hot with rice or any bread of choice!