Tomato, red pepper & Kale Vegan curry

Prep | 5 mins

Cook | 25 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 30 Minute meal

INGREDIENTS

⁃ 1tbsp veg oil

⁃ 2x punnets (approx. 800g) of piccolini cherry tomatoes, rough chopped

⁃ 6 salad tomatoes, rough chopped

⁃ 1x 400g tin of cannellini beans

⁃ 1 red pepper, cubed

⁃ 4tbsp tomato puree

⁃ 190ml cold water

⁃ 50g kale (stalks removed) or cavelo nero

⁃ 2tbsp curry powder

⁃ 1tbsp ground cumin

⁃ 1tbsp lemon juice

⁃ Salt and freshly ground black pepper, to taste

METHOD

Heat the oil in a large frying pan then add the tomatoes and fry for 5 minutes. Turn down the heat and simmer for 10 minutes. Add everything else, stir well and cook for a further 10 minutes. Mash half the beans with a potato masher to thicken the sauce. Absolutely Delicious. Enjoy x

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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