- 0:15 Prep
- 0:50 Cook
- 4 Servings
- Capable cooks
Mustard seeds are rich in essential oils. Once heated, they add a nutty taste to curries.
Ingredients
- 1 tbs olive oil
- 1 large red onion, finely chopped
- 2 celery sticks, trimmed, chopped
- 2 garlic cloves, crushed
- 1 tbs finely grated fresh ginger
- 2 fresh long green chillies, deseeded, finely chopped
- 1 tbs brown mustard seeds
- 2 tsp ground coriander
- 2 x 400g cans diced tomatoes
- 325ml (1 1/2 cups) water
- 2 x 400g cans red kidney beans, rinsed, drained
- 350g sweet potato, peeled, chopped
- Pinch white sugar
- 8 pappadums
- Fresh small coriander leaves, to serve
Method
- Step 1Heat oil in a saucepan over medium heat. Cook onion and celery, stirring occasionally, for 5 minutes or until soft. Add the garlic, ginger, chilli, mustard seeds and coriander. Cook, stirring, for 1 minute or until aromatic.
- Step 2Add tomato and water. Bring to boil. Reduce heat to low and simmer for 10 minutes. Add beans and sweet potato. Simmer, covered, for 25-30 minutes or until potato is tender and curry is thick. Season to taste with pepper and a pinch of sugar.
- Step 3Microwave pappadums following packet directions. Serve curry with papadums and sprinkled with coriander.
- High fibre
- Low fat
- Low kilojoule
- Lower gi
- Vegan
- Vegetarian
Nutrition
1409 kj
Energy
7g
Fat Total
1g
Saturated Fat
16g
Fibre
16g
Protein
46g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Jeremy Simons
- Publication: Taste Magazine
