How to Cook Appetizing Vegan spinach, potato and bean dry curry

Vegan spinach, potato and bean dry curry. The main ingredients are cheap, filling potatoes and green beans. The beans can be added fresh or frozen. That depends on whether you want to splash out, or save a few extra dollars by finishing off that half eaten bag that's been.

What to serve with this curry. Because potatoes are naturally filling you could serve this saag aloo on its own. However, it goes well with both rice and chapatis as well. You can cook Vegan spinach, potato and bean dry curry using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegan spinach, potato and bean dry curry

1. You need 3 of potatoes peeled and chopped.
2. Prepare 1 can of butter beans rinsed and drained.
3. You need 1 of big bag washed chopped swiss chard.
4. It's 1 tbsp of minced garlic.
5. It's 1 of onion.
6. Prepare 1 tsp of each of salt, mustard seeds, cumin seeds and masala.
7. You need 2 of dry red chillis (seeds in).
8. Prepare 2-3 tbsp of oil.

Instant Pot Eggplant Sweet Potato Lentil Curry. Mung Beans, lentils, spices, sweet potato and eggplant make a filling curry or soup. Make it in a saucepan or InstantPot Pressure Cooker. Warmly Spiced Chickpea Sweet Potato Spinach Curry.

Vegan spinach, potato and bean dry curry step by step

1. Boil your potatoes.
2. Fry onion until soft then add all spices and fry till fragrant.
3. Add spinach and allow to cook down.
4. Add potatoes and fry till covered in spices.
5. Add beans, mix well and simmer for 5mins.
6. Enjoy this with roti and chutney.

Its a use up whatever you have kind of curry. Use beans of choice, squash or sweet potato, greens of choice and let them all simmer for a flavorful curry. You can also use cooked lentils instead of chickpeas. This Caribbean vegan plantain curry is filling, delicious and made in one pot. It's packed with sweet potatoes, spinach, kidney beans and fragrant spices.