I love curry
I love curry
This wholesome lunch bowl contains 147g of plant-based ingredients.
1 /2 tbsp
1/8 cup Sweet potato
1/8 cup Russet potato
1/8 cup Carrot
1/8 cup Spinach
2 Bay leaves
Pinch of Garlic powder
Pinch of Tumeric powder
Pinch of Ginger powder
Pinch of Garam masala powder
Get it ready
1. Carrot, Russet potato & Sweet potato: Peel the skin and chop them into small pieces.
2. Mushrooms: Cut into small pieces.
3. Onion: Slice half inch from stem end and root end. Cut onion in half, and peel back the onion skin. Slice and chop it into small pieces.
4. Black beans: Rinse and soak beans overnight. Discard any beans that float. Once soaked, drain and rinse well. Place the beans in a large pot. Cover with 2 to 3 inches of water and simmer for 45 minutes - 1 hour. Once cooked, discard water and set the beans aside.
Let's get cooking
Heat olive oil in a small saucepan over medium heat. Add the onion and sauté until softened and translucent. Add turmeric and stir for 5-10 seconds.
Pour in sweet potato, russet potato, carrot, portabella mushroom, cooked black beans, bay leaf and sauté until fragnant.
Pour in water and bring to a simmer and cook, uncovered, stirring ocassionally.
Once everything is soften, stir in coconut cream and spinach. Cook for another 3 minutes. Season with ground spices (garlic, ginger, garam masala)
Allow it to cool for 3-5 minutes before serving/storing.