Coeliac Sanctuary

Name: Gluten Free Bean and Potato Curry
Prep time: 15 min
Cook time: 60 min
Yield: 2 servings
Ingredients: 1 onion; 2 carrots; 2 large potatos; 1 large sweet potato; 250g cooked chickpeas; 150g cooked red kidney beans; 1tsp cinnamon; 1tsp ground coriander; 1tsp ground cumin; 1tbsp medium curry powder; 300ml vegetable stock

Gluten Free Eateries, Blogs, Recipes. Reviews and more...

Gluten Free Bean and Potato Curry

Even though I am not vegan, I honestly think vegan curries beat any other type of curry. This one is packed with chunks of potato and a variety of different beans making it a great source of protein and fibre. It is so full of flavour some people will hardly believe it is free of all the top 14 UK allergens.

This recipe is...

This recipe contains:

Added 30th March 2017
Updated 31st January 2021
Recipe by Alison Wheatley

Ingredients

1 onion
2 carrots
2 large potatos
1 large sweet potato
250g cooked chickpeas
150g cooked red kidney beans
1tsp cinnamon
1tsp ground coriander
1tsp ground cumin
1tbsp medium curry powder
300ml vegetable stock

Preparation Time: 15 Mins
Cooking Time: 60 Mins
This recipe makes 2 servings

Method

1. Lightly fry the onion in a deep saucepan.

2. Chop the carrots, potato and sweet potato into cubes and add to the pan with the onion, also add in the chickpeas, kidney beans, spices and stock stir well.

3. Place a lid on the pan and cook on a low heat for about 60 mins until the carrots and potatoes are soft. Serve with rice.

Nutritional Information (Per serving)

Calories	Carbs	Fibre	Fat	Sugar	Protein
539	93_g	20_g	4_g	14_g	19_g