Curried bean stew
| Recipe By: | Abigail Donnelly |
| Serves: | 2 |
| Cooking Time: | 10 to 15 minutes |
| Prep Time: | 10 minutes |
Ingredients
- olive oil, to drizzle
- 1 onion, peeled and finely diced
- 1 x 3 cm piece ginger
- 3 cloves garlic, crushed
- 1 minced fresh chilli, chopped
- 2 tsp cumin
- 1 tsp tumeric, ground
- 2 tbsp ground coriander
- 2 tsp curry powder
- 1 x 400 g tin chopped tomatoes
- 1 can (400g) butter beans
- poppadoms, to serve
- 50 g fresh coriander
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the olive oil and gently fry the sliced onion, minced ginger, minced garlic, minced fresh chilli until soft.
- Add the cumin, turmeric, coriander and curry powder. Fry the spices for 30 seconds and then add the can tomatoes.
- Simmer for 10 to 15 minutes and adjust the consistency with chicken stock if necessary.
- Drain the butter beans and add. Remove from the heat when the beans are heated through.
- Serve with poppadoms and chopped fresh coriander.
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