White Bean & Tomato Curry
Serves 4
| 30 ml oil | Sauté onion & ginger in oil, 5–7 min | Add cumin & garlic, cook until fragrant, 1–2 min | Stir in tomato paste, then add beans | Add curry powder, coriander, tomatoes & water, simmer 20–25 min | Add garam masala, honey, salt, coconut milk & parsley, heat through |
| 1 small onion, diced | |||||
| 2" piece of ginger, grated | |||||
| 5 g cumin | |||||
| 4 cloves garlic, minced | |||||
| 45 g tomato paste | |||||
| 878 g cooked white beans | |||||
| 30 g curry powder | |||||
| 5 g coriander powder | |||||
| 439 g chopped tomatoes | |||||
| 237 ml water | |||||
| 5 g garam masala | |||||
| 10 g vegan honey, sugar or maple syrup | |||||
| 200 ml coconut milk | |||||
| 6 g parsley, chopped | |||||
| salt to taste |
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