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Lightly fry the onion in a deep saucepan.
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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.
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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.
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Gluten Free Bean and Potato Curry
Spicy gluten free and vegan chickpea, kidney bean and potato curry, fabulously warming family meal
- Recipe by Alison Wheatley
- Added30th March 2017
- Prep Time15 Mins
- Makes2 servings
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
Method
Nutritional Information (Per serving)
Cals
Calories
539
Carbs
93g
Fibre
20g
Fat
4g
Sugar
14g
Protein
19g
Last updated 31st January 2021
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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