Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, broad bean vegan curry. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Broad bean curry recipe - a delicious spicy Indian inspired masala curry made with broad beans and simmered down with chunks of sweet potato. How to make broads bean curry vegan style. Now onto the broad bean curry recipe, well first of all it's a spicy vegan curry, there's always the option of.

Broad bean vegan curry is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Broad bean vegan curry is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have broad bean vegan curry using 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Broad bean vegan curry:

1. Prepare 150 g broad beans (frozen or fresh)
2. Prepare 1 potato
3. Get 1 sweet potato
4. Prepare 1 pepper
5. Get 1 onion
6. Prepare 1 Can coconut milk
7. Make ready 3 tsp garlic puree
8. Make ready 1-2 tsp ginger puree
9. Make ready 1/2-1 fresh chilli (remove seeds for a milder taste)
10. Make ready 2 tsp garam masala
11. Take 2 tsp tumeric
12. Get 1 tsp ground chilli
13. Prepare 1 tsp ground cumin
14. Make ready 2-3 tbsp lime juice
15. Take 2 tsp ground coriander
16. Make ready 1 vegetable stock cube
17. Make ready 1 tbsp oil
18. Take Salt and pepper to season
19. Take Fresh coriander to serve (optional)

In a large wok, heat up the oil, and place in the onions. Cook them until they begin to turn golden in colour! Serve this vegan three bean curry hot with rice or any bread of choice! Which is your favorite healthy and "good for your heart" recipe?

Steps to make Broad bean vegan curry:

1. Slice potato and sweet potato. Set aside.
2. Add oil and onion to pan and cook on medium heat until softened. Add garlic and ginger and cook for a further 2 minutes.
3. Add spices and cook for 1 minute longer. Add potato and sweet potato slices. Crumble over a stock cube and add coconut milk.
4. Cube pepper and add. Turn down heat and cook for 15 minutes or until veg is tender.
5. Add broad beans and dried coriander. Cook for 5 minutes longer if using fresh broad beans or 10 minutes if using frozen.
6. Pour over lime juice and stir. Remove from heat. Add fresh coriander if using. Serve immediately with rice. Enjoy.

Let me know in the comments section below. * Adjust the consistency of curry to preference. Add more water or coconut milk for a thinner curry. I make easy curry-based dishes like this and my Creamy Curry Chickpea Soup a lot. I have a whole arsenal of spices in my kitchen. FOR THE INSTANT POT VERSION OF THIS RECIPE GO HERE ????

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