This article links in with a weeklong Zero Waste food challenge, which aims to produce Zero Food Waste, which you can partake in whenever you like. This meal is prepared on SUNDAY and eaten on WEDNESDAY. I reference ingredients which have been previously prepared, if you are taking the challenge. If you just want to make this recipe without following the challenge, I have included links
This is a nice easy curry as all the ingredients are have been previously prepared! I went for a medium sized handful of each of the peas and vegetables, but if you haven’t previously prepared the items in this recipe, or if you need a little more measurement guidance than ‘a handful’ I have included the amounts in the ingredients section.
Bean and Potato Curry
-50g Carlin peas
-4 roasted potatoes (use the roasted vegetables already prepared if you are following the weeklong Zero Waste food challenge)
-Half an onion, finely chopped (use the roasted vegetables already prepared if you are following the weeklong Zero Waste food challenge)
-1 tbsp. spice (Madras, chilli, garam masala or any remade curry spice mix/paste work wonderfully)
-Chopped leafy greens such as spinach, kale or spring greens
-Flatbread, homemade if you wish, or purchased from a local baker
1. Add a little oil to the pan, heat for a minute. Add the potatoes and onions to a small frying pan. Heat on a medium heat for 3 minutes.
2. Stir the spice in to cover all of the vegetables
3. Add peas and stock
4. Add leafy greens
5. Bring to boil, then turn the heat down and simmer for 20 minutes. Add more stock if it begins to stick.
Take to work with the previously made wrap, which can be dipped into the curry.
Did you make this recipe?
This article links in with a weeklong Zero Waste food challenge, which aims to produce Zero Food Waste, which you can partake in whenever you like.