Sweet Potato, Chickpea & Flageolet Bean Curry

The combination of these beans and veg make such a tasty, warming curry! This is a super-food packed, protein and fibre filled recipe of goodness.

I'll be honest, I sometimes just make this with a ready-made sauce, but there's no denying the satisfaction of a proper homemade curry. Here's the proper recipe for you. Serves 4.

YOU WILL NEED:

- 1 large onion, diced

- 1 sweet pepper, sliced

- Handful of large mushrooms, chopped or sliced

- 1 large sweet potato, peeled and diced into large chunks

- 1 tin (400 g) chickpeas, drained and rinsed

- 1 tin (400 g) flageolet beans, drained and rinsed

- 4 cloves garlic

- 2 heaped tsp cumin

- 2 heaped tsp tumeric

- 3 heaped tsp garam masala

- 1.5 tsp salt

- 3 tsp chile flakes (alter depending how hot you like it, this makes a medium spice)

- 2 heaped tsp coriander

- 2 tsp vegan butter

- 2 cups of vegetable stock

- 1 can (400 g) coconut milk

- 2 tsp vegetable oil (or coconut if you have it)

Plus rice to serve (~75 g per person)

RECIPE:

- Pre-boil the sweet potatoes in the vegetable stock for about 7 minutes until they soften a little. Keep the stock water.

- In a large pan, add the oil, garlic, onions and spices and stir on a medium heat to get juices and flavours going.

- Throw in the mushrooms, pepper and softened sweet potato, give a stir to coat the spices onto everything.

- Then add the beans and half the vegetable stock water. Stir everything in well and simmer on a low-medium heat.

- Put the rice onto cook as per instructions on the pack.

- Add the coconut milk into the curry and stir well. Simmer the curry until the rice is cooked (or happily for longer). Judge the sauce for yourself, add more stock if you want to.

Enjoy! Share below if you love this <3