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Carrot and Cannellini Bean Curry

This recipe is a gorgeous twist on your typical curry! This creamy and spicy curry hits the spot on those cold winter days and fills your body with goodness.

This recipe is a gorgeous twist on your typical curry! This creamy and spicy curry hits the spot on those cold winter days and fills your body with goodness.

Cannellini beans are white in colour and kidney shaped. They are available all year round and are quite high in fibre! Their mild flavour makes them great for including in a wide variety of dishes – as does their great nutritional profile! As well as being rich in fibre they are also full of protein and an amino acid known as leucine, which is great for helping the body to recover from exercise. Cannellini beans are free from fat which makes them the perfect food for dieters!

Carrot and Cannellini Bean Curry4To make two or three servings of this curry, you will need the following ingredients:

1 tbsp of coconut oil
1 medium onion, finely diced
1 large sweet potato, peeled and cubed
3 carrots, peeled and cubed
14fl oz / 400ml can of coconut milk
1 tsp of ground turmeric
1 tsp of ground cumin
1 red chilli, deseeded and finely chopped
2 cups / 16fl oz / 450ml vegetable stock
14oz / 400g can of chopped tomatoes
14oz / 400g can of cannellini beans
2 cups / 5oz / 140g fresh spinach, roughly chopped

Carrot and Cannellini Bean Curry1The first step is to place the coconut oil in a large skillet (frying pan) on a medium to high heat. You can then add in the onion and gently sauté for five to six minutes, stirring often. You should continue to cook and stir until the onions have softened and are starting to caramelise.

Next, add the sweet potato and carrots, and continue to sauté for a further eight to ten minutes, stirring often. You can then add the coconut milk, turmeric, cumin, and chilli and cook for a further two to three minutes, stirring occasionally.

Carrot and Cannellini Bean Curry2In a separate pan, on a high heat, bring the vegetable stock to the boil. Then add the vegetable stock to the skillet and stir well to combine. Bring to the boil for a couple of minutes then reduce the heat to a gentle simmer.

The next step is to add the tomatoes and cannellini beans and leave to simmer for a further 15 minutes. Finally, add the spinach in the last two to three minutes of the cooking time. Serve immediately either on its own or with your choice of grain.

This is one of the recipes from my soon to be released book – Eat Real Foods! You can pre-order your copy in the UK by clicking here and pre-order your copy in the U.S by clicking here!

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