Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, veggie sweet potato and bean curry. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Veggie Sweet Potato and Bean Curry is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Veggie Sweet Potato and Bean Curry is something which I’ve loved my whole life. They are nice 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 begin with this particular recipe, we must prepare a few components. You can have 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:
- Get 2 sweet potatoes
- Take 400 g butter beans (in water)
- Get 400 g chickpeas (in water)
- Take 400 g mixed beans (in water)
- Get 1 can coconut milk
- Make ready 1 tsp coconut oil
- Take 80 g cashew nuts
- Prepare 2 tbsp curry powder
- Get 250 g passata
- Make ready To serve: (optional)
- Get Rice
- Prepare Naan bread
- Make ready 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 this up for this exceptional food veggie sweet potato and bean curry recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
