The Doctors Kitchen

Cinnamon, Green Bean and Mushroom Curry

Vegan
Cinnamon, Green Bean and Mushroom Curry
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Prep: 10 mins Cooks: 30 mins

Ingredients (Serves 2)

Metric
Imperial

  • 30 g gingerfinely diced
  • 2 tsp mustard seeds
  • 1 tsp black peppercorns
  • 1 tbsp coconut oil
  • 200 g white mushroomsliced
  • 200 g green beans
  • 2 tbsp sundried tomato paste
  • 20 g almondschopped
  • 200 g green lentils (cooked)or 1 pack. Green or puy lentils
  • 1 cinnamon stick
  • 1 chopped tomatoes (can)
  • 0.5 coconut milk (can)or 150ml coconut cream

A fragrant, warming curry packed with an array of fibre-rich vegetables.

Prep: 10 mins Cooks: 30 mins

Ingredients (Serves 2)

Metric
Imperial

  • 30 g gingerfinely diced
  • 2 tsp mustard seeds
  • 1 tsp black peppercorns
  • 1 tbsp coconut oil
  • 200 g white mushroomsliced
  • 200 g green beans
  • 2 tbsp sundried tomato paste
  • 20 g almondschopped
  • 200 g green lentils (cooked)or 1 pack. Green or puy lentils
  • 1 cinnamon stick
  • 1 chopped tomatoes (can)
  • 0.5 coconut milk (can)or 150ml coconut cream

Heat a large saucepan over medium heat with the oil, ginger, cinnamon, mustard seeds and peppercorns. Cook for 4-5 minutes.

Add the mushrooms and saute for 5 minutes, before adding the beans

Cook for another 4 minutes before adding the chopped tomatoes, lentils, paste, coconut milk and seasoning

Simmer for 15 minutes and serve with chopped almonds

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