Mushroom and runner bean curry
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
- Β½ green pepper
- 1 Tbsp medium curry powder
- 2 tsp tomato purΓ©e
- Salt & pepper
- 300 ml water (approx.)
- Β½ 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 sautΓ© 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 sautΓ© for 5 minutes, then add the curry powder.
- Stir for a few seconds, then add the tomato purΓ©e 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.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Main - One Pot - Quick & Easy - Side - Stews - Supper
- Cuisines: - Indian
- Occasions: - Bonfire Night - Dinner Party - Parties - Sports Food
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Detox - Healthy - High Fibre - Low Carb - Paleo - Vegan
- Skill Levels: - Easy
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