Broad bean vegan curry

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, broad bean vegan curry. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Broad bean vegan curry is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Broad bean vegan curry is something which I’ve loved my entire life.

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

Crumble over a stock cube and add coconut milk. Add the grated garlic, cook for another minute, then tip in the tin of tomatoes, water and beans. Add the salt, garam masala, chilli powder and sugar, and cook for a final minute. Beans & Potato Curry is a very simple and delicious curry made with broad beans and potato.

Steps 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.

Add the salt, garam masala, chilli powder and sugar, and cook for a final minute. Beans & Potato Curry is a very simple and delicious curry made with broad beans and potato. It is a perfect accompaniment for both rice and chapati. "Potato and broad beans curry" is made in a "pure" vegetarian (no onion or garlic) way and also it suits vegan and "vrat/upvaas" diets as well - no ghee, onions or garlic. Sem is Hindi for broad beans, a variety of beans with a distinct robust flavor. This recipe for aloo sem - i.e. potato and broad beans curry - is the typical way the curry is made in a "pure" vegetarian (no onion or garlic) household in Bihar.

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