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Mushroom and runner bean curry

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.
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 onion
  • 2 cloves of garlic
  • 1 Tbsp vegetable oil
  • 2 cm piece of ginger
  • 200 g mushrooms
  • 150 g 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

Method
 

  1. Finely slice the onion, garlic & ginger, then the mushrooms and green pepper.
  2. Heat the oil in a saucepan, then gently sauté the onion for about five minutes, until softened.
  3. 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.
  4. Stir for a few seconds, then add the tomato purée and stir again.
  5. Add enough water to cover it, bring to the boil, then cook for 10 minutes.
  6. 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.
  7. Serve with chopped coriander leaves and lime juice stirred through.