Soya beans potato curry

Cooking time of 30 minutes – Serves 1

Nutritional Information

• 438 Kcal
• 14g Fat
• 1.8g Saturates
• 53g Carbohydrates
• 13g Fibre
• 19g Protein
• 0.1g Salt

Allergens & Dietary Requirements

Allergens

• Soybean

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Vegan
• Pescatarian
• Dairy-free
• Gluten-free

Ingredients

• 85g frozen/cooked soya beans
• 1tsp olive oil
• 1 small onion chopped
• 1/4 can of tinned tomatoes
• 2 cloves of crushed garlic
• 1 fresh green chilli chopped (optional)
• 1/4 tsp turmeric
• 1/4 tsp masala
• 1/4 tsp coriander powder
• 1 tbsp chopped coriander
• 1 medium potato peeled and chopped into cubes
• 250ml water

Method

1. Heat the oil in a pan over medium heat. Add the chopped onion and sauté until it becomes translucent.
2. Add the minced garlic and green chili. Sauté for another minute until fragrant.
3. Add the tomatoes and cook until they blend into a paste-like consistency.
4. Add the turmeric powder, coriander powder and masala. Mix well and cook for a minute to allow the spices to release their flavours.
5. Add the cubed potatoes and soybeans to the pan. Mix them with the spice mixture until well coated.
6. Pour in enough water to cover the ingredients and bring to a boil. Reduce the heat, cover the pan, and let it simmer until the potatoes are tender. Add more water if needed to achieve the desired consistency.
7. Once the potatoes are cooked, garnish with coriander