Recipe: Tasty Broad bean vegan curry

Broad bean vegan curry. 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.

Vegan Herby Broad Bean and Pea RavioliWhat's Bean Cooking. Soya beans, asparagus, broad beans and peas tossed in a vinaigrette make a delicious springtime accompaniment to roast lamb. Serve this vegan three bean curry hot with rice or any bread of choice! You can cook Broad bean vegan curry using 19 ingredients and 6 steps. Here is how you cook that.

Ingredients of Broad bean vegan curry

1. You need 150 g of broad beans (frozen or fresh).
2. You need 1 of potato.
3. You need 1 of sweet potato.
4. It's 1 of pepper.
5. Prepare 1 of onion.
6. It's 1 Can of coconut milk.
7. Prepare 3 tsp of garlic puree.
8. Prepare 1-2 tsp of ginger puree.
9. Prepare 1/2-1 of fresh chilli (remove seeds for a milder taste).
10. It's 2 tsp of garam masala.
11. You need 2 tsp of tumeric.
12. It's 1 tsp of ground chilli.
13. You need 1 tsp of ground cumin.
14. Prepare 2-3 tbsp of lime juice.
15. You need 2 tsp of ground coriander.
16. You need 1 of vegetable stock cube.
17. Prepare 1 tbsp of oil.
18. You need of Salt and pepper to season.
19. It's of Fresh coriander to serve (optional).

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. This delicious vegan bean curry recipe is spiced with flavours from the west coast of India.

Broad bean vegan curry instructions

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..

Remove the pan immediately from heat, cover, and let the seeds and leaves crackle and pop. This Afghan kidney bean curry, known as lubya/lubia/lobia depending on how the language is transliterated, is one of my favorite meals. I first had the dish at a local Afghan restaurant and can't get enough of it! Imagine buttery soft kidney beans simmered in a curry base bursting with the rich. Avarakkai / broad beans is one of his favorites.

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