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Green bean and pea curry

This green bean and pea curry might require many ingredients  - but  these are mainly spices which can be mixed together quickly and easily. The curry is vegan, healthy, filling and very yummy. Serve it with rice or naan bread.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large onion
  • 3 cloves of garlic
  • 1 Tbsp vegetable oil
  • 3 cm ginger
  • 3 cm turmeric root or 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp paprika
  • ½ tsp chilli powder or more to taste
  • ½ tsp ground peppercorn
  • ½ tsp salt
  • 1 Tbsp tomato purée
  • 2 medium tomatoes chopped
  • 1 carrot chopped
  • 1 piece of cinnamon
  • 200 g green beans
  • 100 g green peas
  • 100 g spinach/kale/cavolo nero
  • ½ tin coconut milk
  • Salt and pepper
  • Few curry leaves optional
  • To serve: mint leaves

Method
 

  1. Thinly slice the onion and garlic. Finely chop the turmeric root and ginger.
  2. Heat the oil in a large saucepan and fry the onion for 5 minutes or until soft. Add the garlic, turmeric root and ginger and fry for another minute or so.
  3. Add the spices, stir for a few seconds, then add the tomato purée and chopped tomatoes. Stir again for a few seconds. Add the chopped carrot and stir again.
  4. Pour in a glassful of water (about 300 ml), then add the cinnamon piece and bring to the boil. Cook for about 10-15 minutes, until you get a thick, creamy sauce.
  5. Add the peas and beans, bring to the boil. Add your chosen greens and cook for another 3-5 minutes. Add the coconut milk and more water, if needed - you should have thick, silky stew.
  6. Simmer for a couple of minutes, then taste and season with more salt, if needed.
  7. Serve with chopped mint leaves scattered on top.