I love to have plenty of recipes at the ready for vegan and vegetarian guests. This dish will be equally fulfilling for meat eaters. Serve with rice or a warm flat bread. Serves 4 as a main course or 6-8 as a starter.
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Ingredients
- 3 tbsp vegetable oil
- 1 onion finely diced
- 30 g ginger grated
- 3 cloves garlic minced
- 2 tbsp Thai red curry paste
- 4 x 400 g tins of black beans drained and rinsed
- 1 lime zest and juice
- 2 kaffir lime leaves finely shredded
- 1 tbsp palm sugar (or soft brown sugar)
- 1 tsp salt
- 400 g tin coconut milk
- coriander leaves to serve
Instructions
- Heat the oil in a large pan over a medium low heat. Add the onion, garlic and ginger and sauté for 5-7 minutes until soft. Add the curry paste and cook for 2 minutes.
- Add the beans, lime juice and zest, kaffir lime leaves, sugar, salt and coconut milk. Allow to simmer on a low heat for 10 minutes.
- Serve sprinkled with coriander leaves.
Nutrition
Calories: 503kcalCarbohydrates: 57gProtein: 18gFat: 25gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1568mgPotassium: 1131mgFiber: 21gSugar: 9gVitamin A: 1217IUVitamin C: 18mgCalcium: 132mgIron: 7mg
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