How to Make Vegan Coconut & Bean Curry
This Super Simple Vegan Coconut & Bean Curry is delicious and easy to make!
If your freezer is ready to fill with delicious food, this is a delightful batch-cooking freezer-friendly recipe that’s perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family.
This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable. I hope you enjoy this Vegan Coconut & Bean Curry recipe! It’s a staple in our house. I make it often to have on standby in the freezer.
Ingredients
- 3 garlic cloves
- 1 red onion
- 1 chilli
- 2 tsp Jamaican jerk seasoning
- 2 tomatoes
- 400g can of kidney beans
- 400g can of jackfruit
- 200ml coconut milk
- 50g baby leaf spinach
- 150g white basmati rice
- salt & pepper
- 1 tbsp olive oil
Instructions
1. Chop the onion, mince the garlic cloves and halve the chilli and chop finely.
2. Chop the tomatoes.
3. Heat the oil in a pan on medium heat. Season with salt & pepper, and add the onions.
4. Heat for 5 minutes, until softened, add the garlic, chilli and Jamaican jerk seasoning.
5. Heat for a further 2 minutes.
6. Pop the prepared tomatoes into the pan.
7. Drain both the kidney beans and jackfruit. Add to the pan.
8. Add the coconut milk.
9. Bring to a boil and stir.
10. Simmer gently for around 25 minutes.
11. While waiting on this, rinse the rice in a sieve under cold water.
12. Add to a pan with 300ml of boiling water.
13. Bring to a boil, then turn down the heat and simmer gently for about 10 minutes.
14. Stir the spinach into the curry and season to taste.
15. Split the rice between two bowls and spoon the curry on top.
16. Enjoy!
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