Broccoli and cauliflower curry with broad beans
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
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
- 1 onion
- 2 cloves of garlic
- 1 red chilli, deseeded
- 2 cm piece of turmeric root
- 2 cm piece turmeric root
- 2 cm piece ginger root
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp sea salt
- 1 tsp ground peppercorn
- 1 small head cauliflower
- 1 small head broccoli
- 1 small carrot
- 1 tin chopped tomato
- 1 bay leaf
- 1 small piece of cinnamon bark
- 1.5 cup broad beans
- To serve: 2 Tbsp chopped coriander leaves
Instructions
- 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.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Main - One Pot - Quick & Easy - Stews - Supper
- Cuisines: - Fusion
- Ingredients: - Beans - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - High Fibre - Low Calorie - Low Carb - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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