Vegan White Bean and Potato Curry

Vegan White Bean and Potato Curry

This is a really tasty and quick one pot dish that can be thrown together in 10 minutes and then left to simmer. It’s filling, comforting and flavoursome. The kids love this one and want me to teach it to them actually!

1 onion, peeled and chopped
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 fresh chilli, chopped (optional)
1 tablespoon of tomato puree
1 teaspoon garam masala
1 teaspoon ground coriander
Half a teaspoon of tumeric
200 grams of white potato, peeled and diced into 1cm cubes
1 can of white beans, with juice
400 ml of water
1 vegetable stock cube
Fresh lemon
Handful of fresh coriander, chopped (optional)

Heat 2 tablespoons of oil in a heavy bottomed pan. Fry the onions until they are soft.
Add the chilli, cumin seeds and mustard seeds and stir together.
When they start to pop add the tomato puree and stir together.
Add the garam masala, ground coriander and turmeric. Mix together quickly before adding the potatoes, beans with their juice and 400ml of water.
Crumble in the stock cube.
Bring to the boil and simmer gently for 30 minutes.
After 30 minutes, the curry sauce should have thickened and the potato should be soft. If this is not the case, continue to simmer.
Before you serve, add the juice of quarter of a lemon and salt and pepper to taste. Sprinkle over the coriander, serve with rice or naan.

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