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Ingredient
Broad bean vegan curry
Introduce
Chef :
Samantha BBroad bean vegan curry
#MyCookBook
Gluten free and vegan. Full of flavour, nutritious and filling.
Ingredient
Food ration :
2-3 people
1
potato
1
pepper
1
onion
1 Can
coconut milk
3 tsp
garlic puree
1-2 tsp
ginger puree
2 tsp
garam masala
2 tsp
tumeric
1 tsp
ground chilli
1 tsp
ground cumin
2-3 tbsp
lime juice
2 tsp
ground coriander
1 tbsp
oil
Cooking instructions
* Step 1
Slice potato and sweet potato. Set aside.
* Step 2
Add oil and onion to pan and cook on medium heat until softened. Add garlic and ginger and cook for a further 2 minutes.
* Step 3
Add spices and cook for 1 minute longer. Add potato and sweet potato slices. Crumble over a stock cube and add coconut milk.
* Step 4
Cube pepper and add. Turn down heat and cook for 15 minutes or until veg is tender.
* Step 5
Add broad beans and dried coriander. Cook for 5 minutes longer if using fresh broad beans or 10 minutes if using frozen.
* Step 6
Pour over lime juice and stir. Remove from heat. Add fresh coriander if using. Serve immediately with rice. Enjoy.
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