Spicy Red Kidney Bean Potato Curry
Serves
4
Good for:
Lunch
Dinner
Time:
15 mins
Ingredients
- 2 cans of red kidney beans – rinsed
- 1 can of chopped tomatoes
- 2 potatoes (boiled or chop fine for quicker cooking)
- 1 large red onion chopped fine
- 4 garlic cloves chopped fine
- 2 fresh tomatoes
- 1 tsp of chilli powder
- 1 tsp of turmeric
- 1 tbsp of coriander powder
- 1 tbsp of Amchoor (dried mango powder)
- Salt to taste (optional)
- A pinch of brown sugar
- A large handful of spinach leaves
Step by Step Instructions
Step 1
Dry roast turmeric, chilli and coriander powders in a hot pan, add the chopped onion and garlic. Once the onion starts to caramelise, add the chopped tomatoes and the can of tomatoes, cover and cook for 5 minutes.
Step 2
Add the beans, the mango powder, the sugar and salt and a couple of cups of hot water and the chopped potatoes. Cover and cook on medium heat until potatoes are cooked through.
Step 3
Add the spinach and cook for a minute. Enjoy!
More Recipes
Kale Crisps
Kale Crispsfrom Sandra Hood, RD Author of 'Feeding your vegan child' Twitter: @sandrahood121 Instagram: vegan_dietitan_sandra These are so popular with children and a great way to get a green leafy veg into them!Serves 4+Good for: SnacksTime: Overnight soak15 mins...
Vegan Caesar Salad
Vegan Caesar SaladFrom: Nancy Manifold.Instagram: @stirring.the.potWebsite: Stirringthepot.co.ukFacebook: Stirring The Pot Plant-Based HealthServes 1Good for: Side Dish, LunchTime: 15 minsIngredients 300g natural (unsweetened) vegan yoghurt 1 tablespoon lemon juice...
Festive Chestnut Hummus & Mixed Seed Oatcakes
Festive Chestnut Hummus & Mixed Seeds OatcakesFrom: Karine Stephan, Registered Nutritional Therapisthappylivingnutrition.co.ukIG: @happylivingnutritionFestive Chestnut HummusServes 4+Good for: Side dishes, snack, starterIngredients 180g whole chestnuts (I use...