Three Bean Curry
This Three Bean Curry is super easy, comforting and made using store cupboard and freezer ingredients. It's vegan, gluten-free and perfect for a healthy meal on a budget.
Servings: 2 people
Calories: 277kcal
Ingredients
- 1 tablespoon of Olive oil
- 3 Shallots diced
- 2 Garlic clove crushed
- 15 g of Fresh ginger finely chopped
- 0.5 Red chilli small; finely chopped
- 2 tablespoon of Curry powder
- 0.5 teaspoon of Cumin seeds
- 1 pinch of Sea salt and ground black pepper
- 200 g of Frozen Mexican Bean Mix
- 400 g of Chopped tomatoes canned
- 100 ml of Light coconut milk
- 100 ml of Vegetable stock
- Coriander and rice for serving
Instructions
- Heat 1 tbsp of Olive oil in a large pan and add 3 Shallots. Cook on low for 2 minutes, stirring constantly.
- Add 2 Garlic clove, 15 g of Fresh ginger and 0.5 Red chilli, stir and cook for 1 minute.
- Add 2 tbsp of Curry powder, 1 pinch of Sea salt and ground black pepper and 0.5 tsp of Cumin seeds and stir.
- Put 200 g of Frozen Mexican Bean Mix in the pan and mix well.
- Add 400 g of Chopped tomatoes, 100 ml of Light coconut milk and 100 ml of Vegetable stock.
- Stir and simmer for 10 minutes.
- Serve with Coriander and rice.
Notes
- If you wanted to lower the calories and skip the coconut milk, add in some vegan cream fraiche (we love the Oatly brand) to keep it vegan and creamy.
- You don't have to have this as a vegan curry. Make this recipe as a base and then add some leftover or freshly grilled chicken or even some halloumi or paneer.
- Get your greens! Throw some spinach and kale in to this to give it a green veggie boost.
Nutrition
Serving: 1portion | Calories: 277kcal | Carbohydrates: 40g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Sodium: 538mg | Potassium: 634mg | Fiber: 16g | Sugar: 9g | Vitamin A: 510IU | Vitamin C: 39.4mg | Calcium: 111mg | Iron: 4.7mg
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