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Masala curry with green beans (GF)

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
25 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Onion 1/2 1
Garlic 2 4
Ginger 1 cm 2 cm
Chilli 1 2
Coriander 2 stalks 4 stalks
Sweet potato 150 gr 300 gr
Green beans 75 gr 150 gr
Spice mix (coriander, cumin, turmeric garam masala) 1 tbsp 2 tbsp
Chickpeas 125 gr 250 gr
Diced tomatoes 200 ml 400 ml
Coconut milk 200 ml 400 ml
Sesame-peanut mix 1 tbsp 2 tbsp
*Oil 1 tbsp 2 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 432Kj
  Protein 3.7g
  Fat, Total 5.2g
  –  Saturated 2.5g
  Carbohydrates 8.2g
  – Sugars 3.3g
  Sodium 36g
  Allergens Peanuts, Sesame

TOOLS: Saucepan, fry pan, grater, wooden spoon, strainer

METHOD

1

COOK
Place rice in a saucepan and add 1.5 cups of water per cup of rice ● cover, bring to the boil, reduce to low and simmer for 15 minutes ● remove from heat and let rest for 5 minutes with lid on ● fluff with a fork

2

PREP                                   

Finely dice onion and mince garlic ● grate ginger ● peel and cut sweet potato into ½cm cubes ● remove tops and tails from green beans then halve them ● thinly slice chilli (setting some rings aside for garnish) ● drain chickpeas

3

FRY                                      

Heat fry pan on medium heat with 1(2)tbsp of oil ● add onion, garlic, ginger & chilli and cook for 3 minutes ● add spice mix, beans and sweet potato to the pan ● add a good pinch of salt, place lid on top ● cook for 8-10 minutes stirring regularly (it is ok to caramelize slightly)

4

COOKING                           

After 10 minutes add the chickpeas, coconut milk and diced tomatoes ● remove lid bring to the boil and simmer for 5 minutes

5

FINISH & SERVE            

Coarsely chop coriander ● place rice in bowls ● top with curry ● garnish with sesame- peanut mix, chill rings (set aside in step 2) and the coriander

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.