#black bean curry

[moonchildfood]

Easy Vegan Black Bean Curry

[deliciously-vegan]

Black Bean Mushroom Spinach Curry

1 tbsp. coconut oil 1 onion, peeled and chopped 3 cloves garlic, peeled and minced

1 tsp ginger paste 1 tsp coriander 1 tsp amchur (mango powder) 1 tsp garam masala 1/2 tsp turmeric 1/4 tsp chili flakes 1/4 tsp cardamom 1/8 tsp cayenne pepper

4 cups of sliced mushrooms 2 cans (540 ml each) black beans, drained and rinsed 1 can (400 ml) coconut milk 2 cups vegetable bouillon

4 handfuls of fresh spinach

a generous handful of cilantro, chopped 1/2 cup of chopped cashews 1/2 tsp sea salt 1/4 tsp black pepper

Heat coconut oil in a large saucepan over medium-high heat. Saute onion and garlic for several minutes.

Add; ginger paste, coriander, amchur, garam masala, turmeric, chili flakes, cardamom, and cayenne pepper and saute for another minute or two. 

Add mushrooms, black beans, coconut milk, and vegetable bouillon. Turn heat to high. Once stew begins to bubble, reduce to low and simmer for about 8 minutes, stirring occasionally. 

Add the fresh spinach and cook for another 2 minutes. Turn heat off.

Stir in the; cilantro, cashews, sea salt, and black pepper. Taste and adjust seasoning if necessary.

Ladle stew over brown or white rice and serve.

[nintendoduck-blog]

How to Make Vegan Coconut & Bean Curry

New Post has been published on https://www.vivrelereve.co.uk/how-to-make-vegan-coconut-bean-curry/

How to Make Vegan Coconut & Bean Curry

How to Make Vegan Coconut & Bean Curry

This Super Simple Vegan Coconut & Bean Curry is absolutely delicious and super easy to make!

If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family.

This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable. I hope you enjoy this Vegan Coconut & Bean Curry recipe! It’s a staple in our house. I make it often to have on standby in the freezer.

Ingredients

3 garlic cloves

1 red onion

1 chilli

2 tsp Jamaican jerk seasoning

2 tomatoes

400g can of kidney beans

400g can of jackfruit

200ml coconut milk

50g baby leaf spinach

150g white basmati rice

salt & pepper

1 tbsp olive oil

  Instructions

1. Chop the onion, mince the garlic cloves and halve the chilli and chop finely.

2. Chop the tomatoes.

3. Heat the oil in a pan on medium heat. Season with salt & pepper and add the onions.

4. Heat for 5 minutes, until softened, add the garlic, chilli and Jamaican jerk seasoning.

5. Heat for a further 2 minutes.

6. Pop the prepared tomatoes into the pan.

7. Drain both the kidney beans and jackfruit. Add to the pan.

8. Add the coconut milk.

9. Bring to the boil and stir.

10. Simmer gently for around 25 minutes.

11. Whilst you’re waiting on this, rinse the rice in a sieve under cold water.

12. Add to a pan with 300ml of boiling water.

13. Bring to the boil, then turn down the heat and simmer gently for about 10 minutes.

14. Stir the spinach into the curry, season to taste.

15. Split the rice between two bowls and spoon the curry on top.

16. Enjoy!

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[deenakakaya]

Black bean and Halloumi Curry- Video recipe

Black bean and Halloumi Curry- Video recipe

  One of the most popular recipes that is visited on my site is the black bean and hallomi curry.  It is also a recipe that is now close to my heart. Why? Well it was a very early recipe on the vegetarian blog and I really enjoyed all the banter it created about it being strange and wonderful…halloumi is not a common ingredient for…

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