Name: Mushroom and runner bean curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 onion; 2 cloves of garlic; 1 Tbsp vegetable oil; 2 cm piece of ginger; 200g mushrooms; 150g sliced runner beers; ½ green pepper; 1 Tbsp medium curry powder; 2 tsp tomato purée; Salt & pepper; 300 ml water (approx.); ½ tin coconut milk; Coriander leaves; Lime juice

Mushroom and runner bean curry

22 Apr 2021

by Wholeness

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This vegan, creamy mushroom and runner bean curry is super easy to make, ready within half an hour. Serve with rice or naan bread, or part of an Indian menu. You can use hot or mild curry powder if you prefer.

Ingredients

1 onion
2 cloves of garlic
1 Tbsp vegetable oil
2 cm piece of ginger
200g mushrooms
150g sliced runner beers
½ green pepper
1 Tbsp medium curry powder
2 tsp tomato purée
Salt & pepper
300 ml water (approx.)
½ tin coconut milk
Coriander leaves
Lime juice

Instructions

Finely slice the onion, garlic & ginger, then the mushrooms and green pepper.
Heat the oil in a saucepan, then gently sauté the onion for about five minutes, until softened.
Add the garlic and ginger, stir for a minute, then add the mushrooms. Put a lid on and sauté for 5 minutes, then add the curry powder.
Stir for a few seconds, then add the tomato purée and stir again.
Add enough water to cover it, bring to the boil, then cook for 10 minutes.
Add the beans and the coconut milk - you might need to add some more water to cover all. Season with salt and pepper and cook over low heat for another 5-10 minutes.
Serve with chopped coriander leaves and lime juice stirred through.

https://cooktogether.com/recipe-items/mushroom-and-runner-bean-curry/

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