VEGETARIAN BEAN CURRY
SERVES 4
SERVES 4
This is a simple, hearty and delicious curry which will have the vegetarians in your home coming back for more.
• 2 can red speckled beans, drained
• Pinch of cumin
• 1 tbs ginger
• 1 tbs garlic
• ½ onion, chopped
• ½ can chopped tomatoes
• ¼ cup sunflower oil
• 1 tbsp curry powder
• 1 cube vegetable stock (dissolve in 2 cup water)
• 4 sprigs coriander
• Heat a skillet on stove. Add oil, ginger, garlic and onion. Sauté for 5min.
• Add the chopped tomatoes and cook on medium heat for 5 to 7 min.
• Stir in the curry powder, cumin and dissolved stock. Cook for 10 min on medium heat.
• Pour in the drained beans and stir well.
• Scoop bean mixture into a Twinsaver Small Foil Freezer Dish. Cover with Twinsaver Foil and cook for 15 min or alternatively cool down and place in freezer to serve later.
• Add fresh coriander before serving.