Dried bean curry

Dried bean curry

Total: 2 hr 50 Min. | Active: 50 Min.
vegan, lactose-free, gluten-free, healthy and balanced
Nutritional value / person: 441 kcal
, Fat: 15 g
, Carbohydrate: 52 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To soak the beans

100g dried beans


2 onions
2 garlic cloves
400g waxy potatoes
1tbsp olive oil
2tbsp red curry paste (Naturaplan)
1tbsp tomato puree
1tsp sugar
1tin chopped tomatoes (approx. 400 g)
5dl water
2 ½dl coconut milk
2tsp salt
150g red lentils
salt and pepper to taste

To serve

½bunch coriander
1 lime
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How it's done

To soak the beans

Place the beans in a bowl, cover with water and leave to soak for 2 hrs. Drain the beans.


Thinly slice the onions, press the garlic cloves, chop the potatoes.

Heat the oil in a pan. Sauté the onions and garlic for approx. 5 mins. Add the beans and potatoes and cook for a further 5 mins. Add the curry paste, tomato puree and sugar, cook briefly.

Add the tomatoes, pour in the water and coconut milk, bring to the boil, season with salt. Cover and simmer for approx. 20 mins.

Add the lentils, simmer uncovered for approx. 10 mins. until cooked, stirring occasionally, then season.

To serve

Tear the coriander, cut the lime into wedges. Plate up the dried bean curry, garnish with the coriander and lime.

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