Easy Three Bean Curry

By MiMaRee

Ingredients

• 3 Shallots, diced
• 2 Garlic cloves, crushed
• 1 inch Ginger, finely chopped
• 0 .5 Small chilli, finely chopped
• 2 tbsp Curry powder
• 0 .5 tsp Cumin seeds
• 1 pinch Sea salt and black pepper
• 200 g Birds Eye Mexican Bean Mix
• 400 g Chopped tomatoes
• 100 ml Light coconut milk
• 100 ml Vegetable stock
• Coriander and rice for serving

Details

Servings 2
Preparation time 5mins
Cooking time 19mins
Adapted from hungryhealthyhappy.com

Preparation

Step 1

Heat a little oil in a large pan and add the shallots. Cook on low for 2 minutes, stirring constantly.

Add the garlic, ginger and chilli, stir and cook for 1 minute.

Add the curry powder, salt and pepper and cumin seeds and stir.

Put the Birds Eye Bean Mix in the pan and mix well.

Add the chopped tomatoes, coconut milk and vegetable stock.

Stir and simmer for 10 minutes.

Serve with rice.

Notes

If you wanted to lower the calories and skip the coconut milk, add in some vegan cream fraiche (we love the Oatly brand) to keep it vegan and creamy.

You don't have to have this as a vegan curry. Make this recipe as a base and then add some leftover or freshly grilled chicken or even some halloumi or paneer.

Get your greens! Throw some spinach and kale in to this to give it a green veggie boost.

Nutrition
Serving: 1portion | Calories: 277kcal | Carbohydrates: 40g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Sodium: 538mg | Potassium: 634mg | Fiber: 16g | Sugar: 9g | Vitamin A: 10.2% | Vitamin C: 47.8% | Calcium: 11.1% | Iron: 26.2%