Broccoli and cauliflower curry with broad beans
This broccoli and cauliflower curry with broad beans is a vegan, low-carb, low-cal and gluten-free dish which is tasty too! Serve it with brown rice or lentil wraps.
Ingredients
Method
- Peel then finely chop the onion, garlic, chilli, turmeric and ginger.
- Heat the oil in frying pan and gently sauté the onion for 5 minutes.
- Add the garlic, chilli, turmeric and ginger. Stir for another minute.
- Add the mustard seeds, cumin seeds and coriander seeds, and stir for a few seconds.
- Meanwhile, cut the cauliflower and broccoli into chunks, the carrot into slices. Add these to the stew.
- Add the tinned tomatoes then the salt & pepper. Using the tin, add enough water to cover the veggies well.
- Add the bay leaf and cinnamon bark then bring to the boil.
- Gently simmer for 10 minutes under cover, then add the broad beans and cook for a further 5 minutes or so, until the beans are tender.
- Serve warm with chopped coriander leaves.