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@jodhman
Vegan
1h
0.0/5
Denna mustiga böngryta med potatis är en värmande rätt fylld med smakrika kryddor, krämig kokosmjölk och en blandning av grönsaker. Kombinationen av kidneybönor, morötter, potatis och krossade tomater ger en fyllig och tillfredsställande konsistens, perfekt för en mysig lunch eller middag. Med varma currykryddor är denna veganska gryta både näringsrik och utsökt.
12
Portions
1
400
g
Kidney Beans
400
g
Crushed Tomatoes
1
tsp
Ground Cumin
500
ml
Vegetable Broth
200
ml
Coconut Milk
1
tbsp
Curry Powder
1
tsp
Paprika
1
tbsp
Olive Oil
3
Potatoes
2
Carrots
1
Onion
2
Garlic Cloves
Peel and dice the potatoes and carrots into bite-sized cubes. Finely chop the onion and mince the garlic. Drain and rinse the kidney beans if using canned beans.
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic, curry powder, cumin, and paprika. Stir well and cook for another minute until fragrant.
Add the diced potatoes and carrots to the pot and stir well to coat them with the spices. Pour in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce the heat and let simmer for 20 minutes, stirring occasionally.
Pour in the coconut milk and add the kidney beans. Stir well and let the stew simmer for another 10-15 minutes until the vegetables are tender and the flavors have melded together.
Taste the stew and adjust the seasoning if necessary by adding more curry powder, salt, or pepper. Let it simmer for another 5 minutes to enhance the flavors.
Ladle the stew into bowls and serve hot. Garnish with fresh herbs such as cilantro or parsley if desired. Enjoy with rice, bread, or on its own!