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

100 g dried beans


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

To serve

½ bunch coriander
1 lime
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How it's done

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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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