Broad bean vegan curry
Broad bean vegan curry

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, broad bean vegan curry. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Perfect Supplement To Give You The Competitive Edge - Achieve More Today A delicious spicy Indian inspired masala curry that is 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. Granted many Indian spices are used in Caribbean cooking due to an amass of south Indians flocking to the Caribbean shores as labourers.

Broad bean vegan curry is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Broad bean vegan curry is something which I’ve loved my whole life.

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

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

Beans & Potato Curry is a very simple and delicious curry made with broad beans and potato. It is a perfect accompaniment for both rice and chapati. "Potato and broad beans curry" is made in a "pure" vegetarian (no onion or garlic) way and also it suits vegan and "vrat/upvaas" diets as well - no ghee, onions or garlic. This recipe for aloo sem - i.e. potato and broad beans curry - is the typical way the curry is made in a "pure" vegetarian (no onion or garlic) household in Bihar. This recipe suits vegan and "vrat" diets as well - no ghee, onions or garlic.

Instructions 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.

I stir in just a little bit of creamed coconut at the end of making this healthy curry to give it its creamy texture. The water level above the beans should be about the height that the beans are underneath. The beans that I used were - black beans, kidney beans and white beans. You may use pinto beans or even chickpeas would be great here. I have used some very basic spices here along with Hunt's Fire Roasted tomatoes, which I picked from my local Walmart.

So that is going to wrap it up for this exceptional food broad bean vegan curry recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!