Vegan Butter Bean & Lentil Curry with a Crunchy Topping
Prep time: 10 minutes
Cook time: 30 minutes
1 tbsp sunflower oil
1 medium onion, finely chopped
1 medium green pepper, sliced
2 large garlic cloves, finely chopped
½ tbsp fresh ginger, grated
1 tsp ground cumin
½ tsp chilli powder
½ tsp ground coriander
¼ tsp red chilli flakes
1 x 400g can chopped tomatoes
1 x 400g can butter beans, drained and rinsed
1 pack of Good4U Lentil Sprout Mix
1 x 400ml can light coconut milk
50g baby spinach
Salt and pepper, to taste
Good4U Garlic and Chilli Salad Topper
- Heat the oil in a large, deep pan and sauté the onion for 3-4 minutes over a medium heat. Add the green pepper and continue to cook for 2-3 minutes until it softens a bit.
- Stir in the garlic and ginger and cook for another minute until fragrant. Add the ground cumin, chilli powder, ground coriander and red chilli flakes and stir to combine.
- Continue to cook for 1 minute, then stir in the chopped tomatoes, butter beans, lentil sprout mix and coconut milk. Bring to a simmer, then lower the heat and simmer for 15 minutes, covered.
- Add the baby spinach and simmer for 1-2 minutes until it wilts. Season to taste and serve over rice. Top with a sprinkle of our garlic and herb salad topper for extra flavour, spice and a crunch!