Dinner · Uncategorized · Vegetables · vegetarian

Butter bean and vegetable curry


This warming curry  is an easy weeknight supper and the vegetables you use can vary according to what you have available. If you like your curry hot then add one chilli when you are frying the onions and garlic. I cooked the poppadoms in the microwave which is a healthier option to frying them in oil.

Serves 8-10


30ml coconut oil

2 onion, chopped

1 large carrot, peeled and diced

2 celery stalks, diced

45ml korma curry paste

10ml chopped garlic

15ml grated ginger

1 small cauliflower, cut into florets

2 brinjals, partially peeled and diced

1 large potato, peeled and cut into chunks

2 orange sweet potatoes, peeled and cut into chunks

400g tin of chopped tomatoes

3x tomato cans of water

3 sachets of vegetable stock concentrate

400g tin of butter beans, drained and rinsed

Salt and pepper

Small 165ml tin of coconut milk

60ml chopped coriander


Heat the coconut oil in a large pot or frying pan and fry the onion, carrot, celery, garlic and ginger for about 10 minutes. Add the korma paste and stir until fragrant. Add the vegetables and stir for 5 minutes, take care not to burn. Add the tomatoes, water and stock. Season well. Cover and simmer for 15 minutes. Stir in the butter beans and simmer uncovered for another 15 minutes or until the vegetables are soft. Stir in the coconut milk and simmer for another 5 minutes. Adjust seasoning and stir in the chopped coriander. Serve with brown rice, poppadoms and a dollop of yoghurt.





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