Even though I am not vegan, I honestly think vegan curries beat any other type of curry. This one is packed with chunks of potato and a variety of different beans making it a great source of protein and fibre. It is so full of flavour some people will hardly believe it is free of all the top 14 UK allergens.
This recipe is...
Vegan Low Fat High Protein High Fibre Slimming World Friendly
2 large potatos
1 large sweet potato
250g cooked chickpeas
150g cooked red kidney beans
1tsp ground coriander
1tsp ground cumin
1tbsp medium curry powder
300ml vegetable stockPreparation Time:
15 MinsCooking Time:
60 MinsThis recipe makes 2 servings
This recipe is free from...
1. Lightly fry the onion in a deep saucepan.
2. Chop the carrots, potato and sweet potato into cubes and add to the pan with the onion, also add in the chickpeas, kidney beans, spices and stock stir well.
3. Place a lid on the pan and cook on a low heat for about 60 mins until the carrots and potatoes are soft. Serve with rice.
Nutritional info per serving