Broad bean vegan curry
Broad bean vegan curry

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, broad bean vegan curry. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really 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’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Broad bean vegan curry is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have broad bean vegan curry using 19 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Broad bean vegan curry:
  1. Take 150 g broad beans (frozen or fresh)
  2. Prepare 1 potato
  3. Prepare 1 sweet potato
  4. Take 1 pepper
  5. Take 1 onion
  6. Prepare 1 Can coconut milk
  7. Prepare 3 tsp garlic puree
  8. Prepare 1-2 tsp ginger puree
  9. Prepare 1/2-1 fresh chilli (remove seeds for a milder taste)
  10. Get 2 tsp garam masala
  11. Take 2 tsp tumeric
  12. Make ready 1 tsp ground chilli
  13. Make ready 1 tsp ground cumin
  14. Make ready 2-3 tbsp lime juice
  15. Prepare 2 tsp ground coriander
  16. Take 1 vegetable stock cube
  17. Get 1 tbsp oil
  18. Get Salt and pepper to season
  19. Make ready Fresh coriander to serve (optional)

In a large wok, heat up the oil, and place in the onions. Cook them until they begin to turn golden in colour! 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?

Steps to make Broad bean vegan curry:
  1. Slice potato and sweet potato. Set aside.
  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.
  3. Add spices and cook for 1 minute longer. Add potato and sweet potato slices. Crumble over a stock cube and add coconut milk.
  4. Cube pepper and add. Turn down heat and cook for 15 minutes or until veg is tender.
  5. Add broad beans and dried coriander. Cook for 5 minutes longer if using fresh broad beans or 10 minutes if using frozen.
  6. Pour over lime juice and stir. Remove from heat. Add fresh coriander if using. Serve immediately with rice. Enjoy.

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. 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 ????

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