Quick bean and vegetable curry

    37 min

    Serve with Indian naan bread or flatbread (chapatti).

    26 people made this

    Serves: 6 

    • 2 large potatoes cut into small cubes
    • 2 large carrots cut into small cubes
    • 50g (2 oz) frozen corn
    • 50g (2 oz) frozen peas
    • 1 large onion finely sliced
    • 1 (400g) tin chopped tomatoes
    • 75ml (5 tablespoons) water, or as needed
    • 1 (400g) tin kidney beans, rinsed and drained
    • 1 (400g) tin chickpeas, rinsed and drained
    • 1 (400g) tin coconut milk
    • 2 tablespoons olive oil
    • ½ teaspoon turmeric powder
    • ½ teaspoon chilli powder (depending on taste)
    • ½ teaspoon cumin powder
    • ½ teaspoon coriander powder
    • 1 teaspoon mustard seeds
    • salt to taste

    Prep:12min  ›  Cook:25min  ›  Ready in:37min 

    1. Bring a large pot of lightly salted water to a boil. Add the carrots and potato; cook for 5 to 6 minutes or until edible but not mushy. Add the peas and corn to the boiling water in the final minute. Drain.
    2. While the vegetables are boiling, heat the oil in a large frying pan over medium heat. Add the onions; cook and stir until the onions have become translucent. Add the chopped tomatoes to the onions and the water. Season with turmeric, chilli powder, cumin, coriander powder, mustard seeds and salt. Taste and adjust seasoning as desired, especially the salt.
    3. Mix in the vegetables and increase the heat to high. Cook for 5 to 7 minutes, stirring constantly. Reduce heat to medium and simmer for 7 minutes. Stir in the coconut milk and cook for 3 minutes ensuring the milk doesn’t curdle.
    4. Add the spices and stir well, making sure it is to your taste (this is especially important regarding the salt).

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