Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, veggie sweet potato and bean curry. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Veggie Sweet Potato and Bean Curry is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Veggie Sweet Potato and Bean Curry is something that I’ve loved my entire life. They are fine and they look wonderful.
Place garlic, ginger, red pepper, salt, curry powder and turmeric in the bowl of a food processor; puree until smooth. We've got everything from chicken and sweet potato curry to vegetable dhals. Cook this tasty vegan curry for an exotic yet easy family dinner. This gorgeous sweet potato and butterbean curry is the perfect back to uni meal.
To get started with this particular recipe, we must prepare a few ingredients. You can cook veggie sweet potato and bean curry using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Veggie Sweet Potato and Bean Curry:
- Take 2 sweet potatoes
- Take 400 g butter beans (in water)
- Take 400 g chickpeas (in water)
- Prepare 400 g mixed beans (in water)
- Make ready 1 can coconut milk
- Make ready 1 tsp coconut oil
- Make ready 80 g cashew nuts
- Prepare 2 tbsp curry powder
- Prepare 250 g passata
- Prepare To serve: (optional)
- Get Rice
- Get Naan bread
- Take Mango chutney
Peel the garlic clove, then finely slice half. This warming winter soup is high in fibre, low in fat and can be frozen for ultimate. Add the olive oil to a pot along with the chopped onion, garlic, ginger and red curry paste, cayenne pepper, paprika and turmeric and sauté until the onions are softened. Add in the chopped sweet potatoes and lentils and toss to mix in with the spices.
Steps to make Veggie Sweet Potato and Bean Curry:
- Peel and chop the sweet potatoes into small chunks.
- Smear the coconut oil on the bottom of the slow cooker (or melt in a pan if using the hob).
- Add all the ingredients to the slow cooker (yes it really is this easy!)
- Stir to mix.
- Put on slow cooker setting low and leave for 4-6hrs. (If cooking on the hob cook for 1 hour, stirring regularly to prevent it sticking to the pan). Serve with rice, naan bread and mango chutney!
Add the olive oil to a pot along with the chopped onion, garlic, ginger and red curry paste, cayenne pepper, paprika and turmeric and sauté until the onions are softened. Add in the chopped sweet potatoes and lentils and toss to mix in with the spices. Add in the chopped tomatoes, vegetable stock and coconut milk and bring to the boil. Add the sweet potato chunks (and pumpkin/butternut squash, if using), coconut milk, rinsed chickpeas, tomatoes, tomato purée and lentils. Meanwhile peel and chop your sweet potato and pepper, then add in to the pan along with the stock cube and coconut milk.
So that is going to wrap it up for this special food veggie sweet potato and bean curry recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
