Ingredients (5 servings)
| Red kidney beans (cooked) |
400g |
| Onion |
150g |
| Celery |
40g |
| Cauliflower |
150g |
| Green bell pepper |
2 (whole) |
| Olive oil |
1 Tbsp |
| Water |
600ml |
| S&B Vegan Curry Mix in Flakes 1kg |
100g |
| Rice (cooked) |
As needed |
| Red onion (thinly sliced) |
As needed |
| Cilantro |
As needed |
Directions
- Cut the onion, celery, and green bell peppers into 7-8 mm dices. Cut the cauliflower into small pieces.
- Heat the oil in a pot and stir-fry the vegetables [1]. Once the ingredients are cooked, add the drained beans and continue to stir-fry.
- Add water and once it comes to a boil, turn down the heat and simmer until the vegetables are tender.
- Turn off the heat, then add the vegan curry mix and stir well to completely melt it. Turn on the heat again and simmer while stirring well until the sauce becomes thick.
- Serve the rice and curry [4] on a plate and garnish with red onions and cilantro as desired.
* When making a large amount of curry, melt the curry mix in hot water first before adding it to the vegetables cooked in the pot to make mixing easier.
In step [3], add only two-thirds of the amount of water. In step [4], heat the remaining one-third of the water to 60℃ to 70℃ to melt the curry mix and add the mixture to the cooked vegetables.
