RECIPES BY Rhiannon Lambert

Mixed Bean & Veg Curry

  • 40 minutes
  • 4
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A Simple Way To Eat Plant-Based

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Essential 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


  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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Pasta & Veggie Buddha Bowl

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A Simple Way To Eat Plant-Based