Vegan Bean and Potato Curry
(14 May 2018)

Vegan Bean and Potato Curry Expresso

Vegan Bean and Potato Curry
Recipe by Nicole Snelling
2 Tbsp Olive Pride A Blend of Seed Oils & Extra Virgin Olive Oil
1 Onion, chopped
2 Garlic cloves, chopped
3cm Fresh ginger, grated
1 Tbsp Curry powder
1 Tbsp Roasted masala
½ Cup Lentils
2 Potatoes, peeled and cubed
750ml Vegetable stock
½ Cup Coconut cream
1 Tin Butter beans
Salt and pepper
Handful fresh coriander
In a preheated medium pot, add oil and onions, then saute for 3-4 minutes, add garlic and ginger and cook for a further 2 minutes. Add the curry powder and roasted masala allow to cook for a minute or two.
Add the lentils, potatoes, vegetable stock and coconut cream. Allow to simmer on a medium heat for 20-30 minutes until the lentils and potatoes are soft and cooked through, add the butter beans, allow them to warm up slightly, season with salt and pepper.
Serve the curry with Olive Pride Pooris and some fresh coriander.








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