Home Swiss chard Vegan spinach, potato and bean dry curry

Vegan spinach, potato and bean dry curry

Name: How to cook Vegan spinach, potato and bean dry curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

Keandra Doig

Vegan spinach, potato and bean dry curry

Ingredient

Food ration :

4-6 servings

potatoes peeled and chopped

1 can

butter beans rinsed and drained

big bag washed chopped swiss chard

1 tbsp

minced garlic

onion

1 tsp

each of salt, mustard seeds, cumin seeds and masala

dry red chillis (seeds in)

2-3 tbsp

oil

Cooking instructions

* Step 1

Boil your potatoes

* Step 2

Fry onion until soft then add all spices and fry till fragrant

* Step 3

Add spinach and allow to cook down

* Step 4

Add potatoes and fry till covered in spices

* Step 5

Add beans, mix well and simmer for 5mins

* Step 6

Enjoy this with roti and chutney

Note: if there is a photo you can click to enlarge it

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Swiss chard potatoes peeled and chopped butter beans rinsed and drained big bag washed chopped swiss chard minced garlic onion each of salt, mustard seeds, cumin seeds and masala dry red chillis (seeds in) oil

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10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

Food by the same author

Vegan spinach, potato and bean dry curry

Vegan spinach, potato and bean dry curry

Introduce

Chef :

Vegan spinach, potato and bean dry curry

Ingredient

Food ration :

potatoes peeled and chopped

butter beans rinsed and drained

big bag washed chopped swiss chard

minced garlic

onion

each of salt, mustard seeds, cumin seeds and masala

dry red chillis (seeds in)

oil

Cooking instructions

* Step 1

* Step 2

* Step 3

* Step 4

* Step 5

* Step 6

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10 Pieces Of Expert Nutrition Advice

Food by the same author

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