Mixed Bean & Veg Curry
Why not make your own takeaway this week? This delicious vegan curry recipe is quick to make and easily customisable to whatever you may have in the house.
SERVES 4
PREP TIME 5 MINUTES
COOKS TIME 45 MINUTES
DIFFICULTY EASY
Ingredients
2 tbsp olive oil
1 onion, finely chopped
2 cloves of garlic, minced
1.5 tbsp curry powder (any heat you like!)
1 large, sweet potatoes, cubed
1 400g can mixed beans/pulses, drained
1 400g can chopped tomatoes
1 400g can coconut milk
200g green beans, chopped into 1-inch pieces
Juice of half a lemon
Sea salt & black pepper
To serve:
fresh coriander, chilli flakes, pomegranate seeds, basmati rice
Method
1.
Heat the oil in a large pan over a medium heat. Add the onion and sweat for 8-10 minutes, or until soft and translucent. Then, add the garlic and curry powder, stir well and cook for a further minute or so, until the spices release their fragrance.
2.
Add the cubed sweet potato, mixed beans/pulses, chopped tomatoes, coconut milk and a little seasoning into the pan. Give everything a mix, then simmer for 25-30 minutes, or until the sweet potato is soft and can easily be pierced with a fork. If you would like to thicken the sauce, use a potato masher to mash between 1/4 - 1/3 of the potato within the pan and stir it through. Add the green beans and cook for another 5 minutes, or until they are tender.
3.
To finish, squeeze in the lemon juice then season to taste with salt and pepper. Serve in bowls with rice, chopped fresh coriander, a sprinkle of chilli flakes and pomegranate seeds.
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