Dried bean curry

Name: Dried bean curry
Prep time: 50 min
Total time: 170 min
Yield: 4
Ingredients: 1 tsp sugar; 2 ½ dl coconut milk; 100 g dried beans; 400 g waxy potatoes; 2 garlic cloves; ½ bunch coriander; 1 limes; 2 onions; 1 tbsp olive oil; 1 tin chopped tomatoes; 150 g red lentils; 1 tbsp tomato puree; 2 tbsp red curry paste; salt and pepper to taste

Vegan main dish

Total: 2 hr 50 min. | Active: 50 min.

vegan, lactose-free, gluten-free, healthy and balanced

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Ingredients

for 4 person

To soak the beans
100 g	dried beans

Curry
2	onion
2	garlic clove
400 g	waxy potato

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

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.

Curry

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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