Enjoy our vegan curry and achieve all five of your 5-a-day. Choose a yogurt fermented with dairy-free cultures and fortified with calcium and vitamins
Prep:15 mins
Serves 4
1 tbsp rapeseed oil, or olive oil2 onions (320g), chopped 20g ginger, peeled and shredded320g sweet potatoes or butternut squash, peeled and cut into chunks2 tbsp korma curry powder1 tsp ground cumin1 cinnamon stick2 x 400g cans chopped tomatoes2 tsp vegetable bouillon powder400g can butter beans, undrained 400g can borlotti beans undrained175g French beans, cut into equal lengths120g cabbage, shredded175g coconut yogurt
STEP 1Heat the oil in a large non-stick pan over a medium heat and fry the onions and ginger for a few minutes until starting to soften. Add the sweet potatoes or squash and cook a few minutes more. Stir in the curry powder, cumin and cinnamon stick, then tip in the tomatoes, two cans of water and the bouillon powder. Bring to the boil.STEP 2Once boiling, tip in all the beans. Bring to a simmer and cook, uncovered, for 15 mins. Stir in the cabbage and yogurt, then cook for 5 mins more until all the vegetables are tender. Remove from the heat and leave to cool for a few minutes, then serve half of the stew straightaway, leaving the remaining half to cool for later (if you’re following the vegan Healthy Diet Plan). Once cool, the remaining stew will keep chilled for up to a day. Reheat in a pan over a medium-low heat until piping hot and bubbling.
