Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, broad bean vegan curry. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
How to make Pure Vegan Green Bean Curry? Ingredients - Green Broad Beans Potato Turmeric Cumin Coriander Leaves Tomato Ginger Salt Spice Mix Powder Oil Red. Broad beans curry recipe - a delicious spicy Indian inspired masala curry made with broad beans and simmered down with chunks of sweet potato. I'm not sure I've told you guys before but I LOVE cooking with Indian spices.
Broad bean vegan curry is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Broad bean vegan curry is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook broad bean vegan curry using 19 ingredients and 6 steps. Here is how you can achieve it.
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The ingredients needed to make Broad bean vegan curry:
- Get 150 g broad beans (frozen or fresh)
- Take 1 potato
- Get 1 sweet potato
- Make ready 1 pepper
- Prepare 1 onion
- Prepare 1 Can coconut milk
- Make ready 3 tsp garlic puree
- Prepare 1-2 tsp ginger puree
- Prepare 1/2-1 fresh chilli (remove seeds for a milder taste)
- Get 2 tsp garam masala
- Prepare 2 tsp tumeric
- Get 1 tsp ground chilli
- Prepare 1 tsp ground cumin
- Take 2-3 tbsp lime juice
- Take 2 tsp ground coriander
- Get 1 vegetable stock cube
- Prepare 1 tbsp oil
- Take Salt and pepper to season
- Get Fresh coriander to serve (optional)
This is the best bean curry recipe that I have made. My teenage son who normally will never even try my vegetatian recipes loved this too. Vegan Food Blog with Healthy and Flavorful Vegan Recipes. Indian, Japanese, Jamaican, Sri Lankan Curries with lentils, chickpeas, beans, veggies, tofu and more.
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Instructions to make Broad bean vegan curry:
- Slice potato and sweet potato. Set aside.
- Add oil and onion to pan and cook on medium heat until softened. Add garlic and ginger and cook for a further 2 minutes.
- Add spices and cook for 1 minute longer. Add potato and sweet potato slices. Crumble over a stock cube and add coconut milk.
- Cube pepper and add. Turn down heat and cook for 15 minutes or until veg is tender.
- Add broad beans and dried coriander. Cook for 5 minutes longer if using fresh broad beans or 10 minutes if using frozen.
- Pour over lime juice and stir. Remove from heat. Add fresh coriander if using. Serve immediately with rice. Enjoy.
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