A curry is a simple way to liven up the week. This one’s hearty and full of healthy vegetables and legumes.
Ingredients
- 2 teaspoons vegetable oil
- 1 small brown onion, chopped
- 1/2 red capsicum, chopped
- 2 tablespoons korma curry paste
- 1/3 cup Massel vegetable liquid stock
- 160ml can coconut milk
- 400g can cannellini beans, drained, rinsed
- 30g baby spinach
- Steamed Basmati rice, to serve
- Pappadums, to serve
Method
- Step 1Heat oil in a medium saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 3 to 4 minutes or until vegetables are softened. Add curry paste. Cook, stirring, for 1 minute or until aromatic.
- Step 2Add stock and coconut milk. Bring to the boil. Add beans. Reduce heat to medium-low. Cook, stirring, for 4 to 5 minutes or until heated through. Stir in spinach. Cook for 1 minute or until spinach is just wilted.
- Step 3Serve with steamed rice and pappadums.
- High fibre
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1497 kj
Energy
24g
Fat Total
13g
Saturated Fat
10g
Fibre
12g
Protein
979.92mg
Sodium
6g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Sun
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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