Vegan peanut curry with green beans
Peanut curry with potatoes and black beans.
This vegan peanut curry is seasoned with ingredients like curry powder and ginger. These spices give it a slightly spicy, herby flavor. A delicious recipe with green beans, black beans, and potatoes. It's especially delicious with naan bread on the side.
Preparation
Finely chop the red onion and garlic cloves. Halve the green beans and dice the potato.
Heat a little sunflower oil in a large pan and gently fry the onion and garlic. Add the curry powder, ground ginger, ground cumin, and ground cinnamon and cook for 2 minutes.
Add the green beans and diced potatoes, along with the satay sauce (ready-made) and tomato paste. Stir well, pour in the vegetable stock, and simmer covered over low heat for about 15 minutes, until the potatoes are tender.
Meanwhile, cook the rice according to the instructions on the package and drain the black beans.
Finally, mix the black beans into the curry and heat through briefly. Season with sea salt and black pepper, if desired. Stir in a little coconut milk and serve with rice.
Variatietip
Serveer de pindacurry met naanbrood.
Ingredients
- 1 rode ui
- 2 teentjes knoflook
- 2 el Kerrie
- 300 g sperziebonen
- ½ el Gember (gemalen)
- 200 g vastkokende aardappels
- ½ el Komijnzaad (gemalen)
- ½ el Kaneel (gemalen)
- 2 el zonnebloemolie
- 100 g Satésaus (kant-en-klaar)
- 140 g tomatenpuree
- 200 ml groentebouillon
- 300 g rijst
- 130 g zwarte bonen
- 50 ml kokosmelk
- Zeezout, naar smaak
- Zwarte peper, naar smaak
Products used in this recipe
€2,79
€2,79
€3,39