Potato Kidney Bean Curry (vegan)
One of absolute favourite meals to batch cook at home is curry! I love the colour, the smell and the way the whole apartment fills up with beautiful aromatic spices.
I recently discovered this dish is gorgeous both hot AND cold, not only that, it can be popped into a pan and left to simmer on its own devices.
This dish is incredibly versatile as you can eat it by itself (it’s super filling because of the potato!) or serve it over rice or even quinoa. It’s so delicious and easy to make, I guarantee it’ll become a staple in your diet!
Give it a go and let me know what you think.
-2 Potatoes (around 400g)
-1 Tin of Kidney Beans
-1 Tin Coconut milk
-1/2 Tin (200g) chopped tomatoes
-1 TBS Coconut oil
-1 Large red onion
-2 Cloves garlic
-1 TBS Fresh ginger paste
-1 TSP Ground cumin
-1 TSP Turmeric
-1 TSP Curry powder
-3 TSP Garam masala
-Fresh Chilli to taste
1.Chop your potatoes then boil for 15 minutes. Drain and pop to one side.
2.Saute your ginger, garlic, onion and all the spices in the coconut oil then add your potatoes, tomatoes and kidney beans. Fry for a few minutes before pouring in the coconut milk. Bring to the boil then reduce and allow to simmer for 15 minutes.