Flavorful Bean Curry with Roasted Potatoes – This hearty, protein-packed vegan curry is the perfect easy one-pot meal for a healthy dinner! We have it with creamy beans, aromatic spices, and rich coconut milk. Making this gluten-free, high-fiber dish both nutritious and delicious. You can easily serve it with the crispy roasted potatoes. Whether you need a quick weeknight dinner or a wholesome, budget-friendly meal, this spicy, homemade curry is a must-try!
Serves 5
Ingredients.
For the potatoes:
15 baby potatoes
Drizzle of olive oil, or squeeze of lemon juice
Salt to taste
For the curry:
1 tablespoon neutral cooking oil, or vegetable broth
1 large yellow onion
4 garlic cloves, minced
1 tablespoon grated ginger
2 large tomatoes, diced
1 tablespoon garam masala
1 teaspoon coriander
½ teaspoon turmeric
½ teaspoon cayenne
1 5.3-ounce carton non-dairy yogurt (cashew, coconut, or almond)
1 15-ounce can tomato purée
2 teaspoons maple syrup
2 15-ounce cans beans, drained, and rinsed
2 tablespoons fresh lime juice, plus more for serving
Chopped cilantro
Method.
1. Preheat the oven to 425ºF.
2. Place the potatoes in a medium saucepan with enough water to cover by about 2 inches. Bring to a boil. Reduce the heat to a simmer and cook for about 10 minutes, or until just fork tender. Drain. Toss with olive oil, or lemon juice and roast for about 12 minutes, or until golden brown and crispy. Salt to taste.
3. Meanwhile, heat the oil in a large saucepan over medium-high heat. Cook the onion, garlic, and ginger for about 5 minutes, or until the onion is translucent.
4. Add 3 tablespoons yogurt and stir to combine.
5. Add the chopped tomatoes, garam masala, coriander, turmeric, and cayenne. Cook for about 4 minutes, or until the tomatoes have softened, stirring frequently.
6. Add 1 cup water, tomato purée, and maple syrup. Mix to combine. Simmer uncovered for 5 minutes.
7. Stir in the beans and simmer until warmed through. Add the remaining yogurt, lime juice, and salt to taste. Garnish with chopped cilantro.
Enjoy.
