Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, broad bean vegan curry. One of my favorites. This time, I am going to make it a little bit tasty. This will be really 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 current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Broad bean vegan curry is something that I have loved my whole life. They’re nice and they look fantastic.

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

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. Make ready 1 pepper
5. Make ready 1 onion
6. Make ready 1 Can coconut milk
7. Make ready 3 tsp garlic puree
8. Take 1-2 tsp ginger puree
9. Prepare 1/2-1 fresh chilli (remove seeds for a milder taste)
10. Make ready 2 tsp garam masala
11. Make ready 2 tsp tumeric
12. Prepare 1 tsp ground chilli
13. Make ready 1 tsp ground cumin
14. Get 2-3 tbsp lime juice
15. Take 2 tsp ground coriander
16. Prepare 1 vegetable stock cube
17. Make ready 1 tbsp oil
18. Get 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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