Curried Broad Beans with Sweet Potato

Serves 2/3

About this recipe

Broad beans can sometimes lack a little flavor when simply steamed or boiling, so adding them to a curry is a brilliant way of packing in some punch. Using herbs and spices is amazing for upping your intake of antioxidants and anti-inflammatories – these compounds can have lots of beneficial effects on the body.

A simple combination of spices can quickly transform a dish, especially when using a base of vegetables. Pairing the beans in the curry with a source of grains such as brown rice or quinoa means you are pairing up your protein sources and obtaining all your essential amino acids.

I also love having leftovers of this curry for lunch the next day, but as more of a soup with some whole-meal pitta or a flatbread.

 

Photo Credit: Hope Pointing


Ingredients

1 Tbsp coconut oil
1 Red onion, roughly chopped
3 Cloves garlic, thinly sliced
Thumb sized piece ginger, thinly sliced (or grated with a fine grater)
1 Tbsp curry power
2 Tsp garam masala
1 Tsp ground turmeric
1/2 Tsp chili flakes
1 Sweet potato, peeled and cut into 2cm chunks
1 Red pepper, cut into 2cm chunks
1/2 Tbsp bouillon powder (or one vegetable stock cube)
1 Can of coconut milk
150g Broad beans, podded
Large handful of coriander
Lime juice
Salt and pepper to taste

Serve with rice, grains or flatbread

Instructions

Begin by putting a large pan on a medium heat and adding the coconut oil along with the onion, ginger and garlic. Cook for 5 minutes until they begin to soften.

Next add in all the spices and cook for a further few minutes.

Meanwhile peel and chop your sweet potato and pepper, then add in to the pan along with the stock cube and coconut milk.

Bring the mixture to a simmer and then cook for around 15 minutes until the sweet potato is tender, you may need to turn down the heat a little and stir regularly to ensure the curry doesn’t catch on the bottom of the pan.

Add in the broad beans and cook for 5 more minutes.

Remove from the heat and squeeze in some fresh lime juice and finely chopped coriander.

Serve with your choice of grains, bread or vegetables. Also delicious with a dollop of yoghurt on top.


View Curried Broad Beans with Sweet Potato

Share this page:


FOLLOW ME ON

© Copyright 2019 The Doctor's Kitchen   |