White Bean & Tomato Curry

theyummyvegan.com

Marykatherine

30 oz (878g) White Beans cooked

15 oz (439g) Chopped Tomatoes

7 oz (200 ml) Coconut Milk

1 cup (237ml) Water 1 small Onion chopped

4 cloves Garlic minced

2 “ piece of Ginger grated

3 Tbsp (45g) Tomato Paste

2 Tbsp (30ml) Oil

2 Tbsp (30g) Curry Powder

2 tsp Vegan Honey or Sugar

1 tsp Coriander Powder

1 tsp (5g) Cumin

1 tsp (5g) Garam Masala

¼ cup (6g) Parsley chopped

Salt to taste

Serve with warm flat bread or over rice. Also serve with a side of unsweetened plain vegan yogurt to mix in.

subheading: Note about the beans:

I used cannellini beans for this recipe but you can use any variety that you prefer or try it with chickpeas.

Directions at theyummyvegan.com

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