Spicy Bean & Vegetable Curry

December 2, 2019 The Wee Larder

This is my fave spicy curry recipe and it’s so quick and easy to make. I love the blend of freshly grated tomatoes, spices and chillies to make the sauce and the fluffy basmati base soaking up all of the delicious flavours. I have made this recipe spicy as I like hot food but you can adjust it to your tastes by adjusting the chilli quantity.

I love to serve my curry up with some fermented foods, pickles, sauces etc. These are great for dipping any additional elements like poppadoms and naan bread in. In this recipe I have used the fermented ‘Tumeric and Black Pepper Kimchi’. It’s the perfect addition to this dish for taste and of course for the numerous health benefits that fermented foods may have.

I hope you enjoy this recipe!

Ingredients

4 tbsp of Coconut Oil

1tsp of mustard seeds

1 tsp of cumin seeds

a pinch of asafetida

6 medium tomatoes grated (or blend in a small blender)

1/2 tsp of tumeric powder

1 tsp of ground coriander

1 tsp of ground cumin

3 fresh sliced hot green chillies (adjust for more or less heat!)

2 finely chopped cloves of garlic

1 tsp of grated fresh ginger

1 tsp of sugar

1 tsp of salt

2 tsp of coconut oil

A selection of sliced fresh vegetables

A tin of beans of choice, kidney beans work really well!

Heat the coconut oil on a medium heat in a large flat pan, I use my large flat cast iron casserole pan. Once the oil has melted add the mustard seeds, cumin seeds and asafetida. When the mustard seeds start popping add in the fresh tomatoes. Stir, then add in the tumeric powder, ground coriander, ground cumin, chillies, garlic, ginger, sugar and salt. Leave simmering on a low heat.

Heat up the coconut oil in another pan and add in the sliced vegetables, beans and cook on a medium heat for 10 minutes. Season and then add into the simmering curry sauce. Cook gently for 20 minutes and serve with freshly cooked basmati rice. I use my pressure cooker settings for fluffy white basmati rice, a rice cooker works well too.

Serve up with pickles, sauces, breads and poppadom. Enjoy!

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Love Angie x

Cannellini Bean Curry

June 11, 2018 The Wee Larder

I love this curry its so simple to make but so delicious! You can mix the curry ingredients up a little bit to your liking but this is the basic recipe that I use for this recipe.

Ingredients:

Coconut Oil (1-2tsp) use additional water if recipe is sticking

1-2 sticks of cinnamon

5 cardamon pods

3-4 sliced small onions

4 chopped garlic cloves

1-2tsp of chopped ginger

A mix of chopped vegetables like carrots, courgette, peppers etc.

1tsp of tumeric powder or freshly grated tumeric

4-5tsp of chilli powder

4tsp of ground cumin seeds

2 tsp of coriander seeds

4 Large tomatoes grated

Tin of carton of cannellini beans or other beans of choice

Additional chopped greens of choice

1-2tsp of Garam Masala

Salt & Pepper

Bulghar Wheat

Melt the coconut oil in a large pan, add in the cinnamon sticks and cook lightly for a minute or two. Add in the cardamon pods for a few minutes and then the onions, garlic cloves, chopped ginger and chopped vegetables. Add a small amount of water to the pan with the tumeric powder, chilli powder, ground cumin seeds, coriander seeds and grated tomatoes then simmer lightly for around ten minutes until the vegetables are tender.

Add in the beans and some additional greens like spinach or kale and simmer lightly for a few minutes, add the garam masala and season with salt and pepper.

I cook my bulghar wheat in my rice cooker on the white rice setting with a little vegetable stock and sometimes some extra greens. You can also cook it in a pan of water similar to how you would cook white rice.

Enjoy

Love & Bulghar Wheat

x Angie x

Please check out my YouTube channel where you will find more recipe videos and other holistic health ideas.

Easy Vegetable & Bean Curry

May 10, 2018 The Wee Larder

This curry is super easy to make and so delicious and creamy! There are loads of colourful vegetables and greens in this recipe and you could mix the vegetables up a bit depending on what you have available. I served it with some brown rice or you could also use white or some cous cous.

Ingredients

3-4 cloves of Garlic

1 Onion

1 super hot sliced Chilli

Small bunch of Green Beans

1 Red Pepper

Mushrooms ( about 6)

Cannelini Beans ( half a tin)

Sweetcorn ( 4-5tbsp)

Two handfuls of chopped spinach

Curry Powder (4-5tbsp or to taste)

Cream (dairy free – oat or soy)

Brown Rice

Cucumber

Salt & Pepper

Chop up all the vegetables in small pieces, cook the garlic, onion, and sliced chilli in a little water or use some olive oil. Add all the chopped vegetables apart from the spinach and simmer down for about 15-20 mins under everything is cooked through. Add in the spinach, curry powder and seasonings and cook for about 5 mins. Add in the dairy free cream of choice until the recipe is nice and creamy.

Sever with some brown rice and some chopped cooling salad items like cucumber or tomato.

If you have any questions drop me a line or comment below. You can also find video instructions for my recipes and other holistic health ideas on my Youtube Channel. Click below to follow me over there.

Enjoy!