Curried Sweet Potato Beans | Vegan
Soft and creamy beans combine perfectly with the sweet potato and oriental spices to create this fantastic aromatic meal with a taste of sweetness. Prepared with only whole plant food ingredients and no oil!
Ingredients
- 11 oz (300 g) beans, dry and soaked, or use canned red kidney beans
- 1 large sweet potato
- 2 leeks
- 2 tsp curry powder
- 2 tsp cumin
- 1 tsp coriander
- ½ tsp black pepper
- salt to taste
- 2 tbsp ground flax seeds
- 3 tbsp corn flour
- 1½ cups water
Instructions
- If you use dry beans, soak them overnight to reduce cooking time. Rinse and boil in plenty of water until soft. You can also use canned beans.
- Preheat the oven to 200°C (400°F).
- In a pot with a small amount of water saute the chopped leeks and sweet potato for 10 mins. Add one teaspoon of curry powder.
- In a large baking pan or casserole dish combine the cooked beans and sauteed veggies. Season with the spices (curry powder (the remaining one teaspoon), cumin, coriander, black pepper, salt). Fold in the ground flax seeds and stir everything well.
- In a bowl mix the corn flour and water. Then add it to the baking pan as well.
- Bake for 25 mins or until it thickens.
Notes
- Skip the first step if you use canned beans, that will save you a lot of time.
Nutrition
Serving: 1gCalories: 548kcalCarbohydrates: 121gProtein: 26gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gFiber: 24gSugar: 43g
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