Mixed bean and potato curry

Cooking time of 30 minutes – Serves 1

Nutritional Information

• 445 Kcal
• 8.6g Fat
• 1.2g Saturates
• 68g Carbohydrates
• 14g Fibre
• 16g Protein
• 0.5g Salt

Allergens & Dietary Requirements

Allergens

• –

Dietary Requirements

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

Ingredients

• 120g (1/2 can) of unsalted mixed beans, drained 
• 1 tsp of 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 coriannder powder
• 1 tbsp chopped coriander
• 1 medium potato peeled and chopped in cubes 
• 200- 250ml water

Method

1. Heat 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 tomatos and cook it it blends 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 flavors.
5. Add the cubed potatoes. Cook until nearly soft, then add the drained mixed beans. Mix them with the spice mixture until well coated.
6. Pour in enough water to cover the ingredients and bring it 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