Haricot Bean and Veggie curry

July 6, 2016

Ingredients – serves 2

5 chopped prunes
6 chopped baby mushrooms
Hemp Milk 150ml
Coconut milk (light)  – 150 ml
coconut oil – 1 Tbs
Desiccated coconut – 2 Tbs
Mixed herbs – 1 teaspoon
2 large handfuls of spinach
half a tin of drained haricot beans

In a pan lightly fry the mushrooms, mange tout and runner beans. Once they are lightly browned add the chopped garlic, and the coconut milk. Add a Tbs of Garam Masala, and  mild curry powder. Mix well together then add the chopped prunes and herbs.  Allow to simmer together for approx 7-8 minutes. Next add the hemp milk, haricot beans with the desiccated coconut and lastly add the spinach and stir through gently until wilted. Squeeze in some of the pulp as well as juice of a lime to finish.

 

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