Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, broad bean vegan curry. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Broad bean curry recipe - a delicious spicy Indian inspired masala curry made with broad beans and simmered down with chunks of sweet potato. How to make broads bean curry vegan style. Now onto the broad bean curry recipe, well first of all it's a spicy vegan curry, there's always the option of.
Broad bean vegan curry is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Broad bean vegan curry is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have broad bean vegan curry using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Broad bean vegan curry:
- Make ready 150 g broad beans (frozen or fresh)
- Take 1 potato
- Prepare 1 sweet potato
- Take 1 pepper
- Take 1 onion
- Take 1 Can coconut milk
- Make ready 3 tsp garlic puree
- Prepare 1-2 tsp ginger puree
- Make ready 1/2-1 fresh chilli (remove seeds for a milder taste)
- Make ready 2 tsp garam masala
- Make ready 2 tsp tumeric
- Make ready 1 tsp ground chilli
- Prepare 1 tsp ground cumin
- Take 2-3 tbsp lime juice
- Prepare 2 tsp ground coriander
- Take 1 vegetable stock cube
- Prepare 1 tbsp oil
- Make ready Salt and pepper to season
- Prepare Fresh coriander to serve (optional)
Serve this vegan three bean curry hot with rice or any bread of choice! Which is your favorite healthy and "good for your heart" recipe? Let me know in the comments section below. * Adjust the consistency of curry to preference. Add more water or coconut milk for a thinner curry.
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.
This delicious vegan bean curry recipe is spiced with flavours from the west coast of India. Remove the pan immediately from heat, cover, and let the seeds and leaves crackle and pop. I make easy curry-based dishes like this and my Creamy Curry Chickpea Soup a lot. I have a whole arsenal of spices in my kitchen. FOR THE INSTANT POT VERSION OF THIS RECIPE GO HERE ????
So that is going to wrap it up for this exceptional food broad bean vegan curry recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
