Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, broad bean vegan curry. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

Broad bean vegan curry is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Broad bean vegan curry is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook broad bean vegan curry using 19 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Broad bean vegan curry:

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

Place bean curry on deep plates, arrange the slaw over curry and place the tempeh strips on top. Serve this vegan three bean curry hot with rice or any bread of choice! 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.

Instructions to make Broad bean vegan curry:

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.

Broad Bean Dip (Foul Mudammas)Little Sunny Kitchen. I make easy curry-based dishes like this and my Creamy Curry Chickpea Soup a lot. I have a whole arsenal of spices in my kitchen. FOR THE INSTANT POT VERSION OF THIS RECIPE GO HERE ???? Curry has to be one of my favourite dishes to make.

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