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Vegetarian Bean Curry
4 Serves
0:15 prep
0:20 cook
Vegetarian Bean Curry

A healthy vegetarian curry.

4 serves
0:15 prep
0:20 cook

Ingredients

  • 1 tablespoon oil
  • 1 onion, chopped
  • 1 carrot, sliced
  • 1 potato, diced
  • 1 zucchini, sliced
  • ½ red capsicum, diced
  • 1 tablespoon curry powder
  • 400g can Edgell No Added Salt Four Bean Mix, drained
  • 400g can no added salt diced tomatoes
  • ½ cup reduced salt vegetable stock
  • Chopped fresh coriander, for serving
  • Low fat natural yoghurt, for serving
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Instructions

Step 1

Heat oil in a large saucepan, add onion, carrot, potato, zucchini and capsicum, cook for 3-4 minutes. Add curry powder and cook for a further minute.

Step 2

Add Edgell Four Bean Mix, diced tomatoes and stock. Cover and cook for 15 minutes or until vegetables are tender.

Step 3

Serve sprinkled with coriander and a dollop of yoghurt.

Tip Try using Edgell Chick Peas instead of Four Bean Mix.