About this recipe:These tasty curried beans make a healthy and protein rich vegan meal. Make sure to soak the beans ahead of time for this recipe, or use tinned if you're pressed for time. Serve on toast as a snack, or with potato and green vegetables as a main meal.
225g (1/2 lb) dried haricot beans
50g (2 oz) finely chopped onions
50g (2 oz) vegan margarine
25g (1 oz) wholemeal plain flour
1 tablespoon curry powder
1 clove garlic
1 tablespoon tomato puree
1 teaspoon Vegemite®, or to taste
salt and pepper to taste
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Soak dried beans overnight in a bowl with cold water. Drain and boil in fresh water until tender. Drain, but keep the cooking liquid for the recipe.
Fry chopped onion in margarine (or you can use olive oil), add flour and curry powder and mix well. Pour on 300ml (1/2 pt) stock from beans. Add crushed garlic, tomato puree, herbs, Vegemite® and seasoning to taste. Mix well and add to beans. Continue to cook for an hour or more, until beans are soft.