Serves 4 Portions
5 Minutes Prep Time
20 Minutes Cook
A versatile vegetarian option built for service. This Coconut Bean Curry combines gentle spice, rounded depth and a smooth coconut finish, making it a dependable choice for high-volume, plant-based menus.
Ingredients (serves 4)
Curry Sauce
- Onion, garlic and ginger mix – 15g
- Bang's Warm Moghul spice – 20g
- Chopped tomatoes – 200/g/ml
- Oil – a splash
Protein/Veg (1 kg)
- Water – 500 ml
- Sweet potato, diced – 500g
- Butter beans – 150g
- Chickpeas – 150g
- Red split lentils (soaked) – 100g
- Coconut milk – 100g/ml
Recipe
Step 1
Prepare the base
Soak the onion, garlic and ginger mix in 100ml tepid water for 5 min. Gently fry with a flavourless oil on a low heat until soft, golden and aromatic.
Step 2
Build the sauce
Mix Warm Moghul spices with 50ml water to make a runny paste. Pour into the pan with the heated onion base and continue heating gently.
Wait until the spicy mixture release their oils and add the tomatoes and wait for the oils to separate again.
Step 3
Add vegetables and pulses
Add sweet potato and briefly increase the heat to seal.
Stir in pulses, reduce to a simmer and cook under a lid until tender.
Finish with coconut milk and simmer until thick and creamy.
Chef's Tips:
Can be eaten hot or cold and works well as a sandwich
Nutritional Value for Bang's Coconut Bean Curry
Nutritional Values per 100g
Calories per serving: 125
Protein: 6g
Fat: 1g
Carbs: 55g
Sugar: 12g
