Indian Fusion 3 Bean Trio on top of Garbanzo Bean ‘Naan’ garnished with shredded coconut (Gluten Free – Vegan)

Fusion is really the only word I could come up with to describe what I’ve done.  I rarely cook true to any one culture, but that creative experimentation, the blend of flavors, textures and colors is what I love about cooking.

I served this along side some Indian Spiced Sticky Lemon Rice, which I will give you a recipe for soon!

I finally bought the 3 Bean Trio from Costco (I’ve seen bloggers using this for a while, and have yet to try it until now!). It’s a GREAT value, and if you have a Costco nearby I suggest grabbing yourself a bag!

If you do not have Costco nearby, or you just don’t want to buy it, then you can sub anything you like.  Some good substitutions would be: Quinoa, Homemade Sprouted Beans, any regular bean mixture, or even veggies.  The beans act much more of a vessel than a dominant flavor.

Also, I just discovered Garbanzo Bean flour, and how super freaking easy it is to make into a delicious little flat bread with just Flour & Water (and some spices if desired). Why hasn’t anyone told me about this sooner?!?!

Ingredients (Serves 4 Large-ish Portions)

  • Half Cup Garbanzo Bean Flour aka Besan
  • ~Half Cup Water (maybe more)
  • 2 C of 3 Bean Trio, or any substitution as recommended above
  • Half a Lemon Juiced
  • .5 T Red Curry Paste
  • 2 T Tofu (Sub suggestions: Yogurt, Coconut Milk)
  • 2 t Curry Powder
  • 1 t Garam Masala
  • 2 t Ginger Powder
  • 1 – 2 T Honey or Agave (For Vegan)
  • 2 Cloves Garlic Minced
  • Half a Red Onion Chopped
  • 1 T Apple Cider Vinegar
  • 1.5 T Braggs/Tamari
  • Shredded Coconut – enough to Garnish, about 1 – 2 T
  • 1 t Sesame Oil
  • Peanut Oil (or any oil will work)
  • Salt
  • Pepper


  1. If you’re using the 3 Bean Trio, prepare as instructed by boiling, then draining.  My beans actually got a little mushier than I would’ve liked, so in the future, I would’ve slightly undercooked them, then finished them off on a skillet.
  2. Then Prepare your batter to make the ‘Naan”.  In a bowl whisk together 1 C Water with 1 C Garbanzo Bean Flour.  I also threw in a bit Curry Powder, Garam Masala, Salt and Pepper. Don’t fret on the amounts, just don’t dump the entire jar, and you should be ok. You want the batter to be a little thinner than pancake batter. Add Water as needed.  Then Set aside. Note, if your batter is clumping, just blend it.
  3. Next, heat oil over Medium Heat.  Saute Garlic and Red Onion, reduce to a low temp while you prepare your sauce, and your beans finish boiling, if they haven’t already.
  4. Blend together Tofu, Curry Powder, Ginger Powder, Garam Masala, Apple Cider Vinegar, Braggs/Tamari, Lemon Juice, Sesame Oil, Honey, Curry Paste and add a bit of water to thin.
  5. Raise the heat on your skillet containing the onion/garlic to medium heat and add a little more oil if needed.  Then add in your beans and your sauce, mixing together well.  Then reduce to a low/medium heat while you make your naan.
  6. This is super easy.  Heat a non-stick skillet over medium/high heat, if your non-stick pan isn’t the greatest, add a bit of oil.  Drop little dollops of your batter into the hot pan and quickly aid them in spreading out into thin little circles.  I made mine about 1.5 – 2 inches in Diameter.  Let sit for about a minute.  Then flip and finish off for about 2 – 3 minutes or until golden.
  7. Taste your Bean Mixture and spice more as needed/desired.
  8. Top Naan with your curried bean mixture, and garnish with Coconut Shreds and serve!


Tip: Making this many little Naan Circles will result in them cooling down before you serve (most likely).  So preheat your oven to the lowest temp and place the finished Naan on a baking sheet and pop in the oven right before serving to heat them up slightly.