Vegan Recipe Collection Over 800 Vegan Recipes

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Adjust the seasoning to taste, then ladle into warm bowls and serve sprinkled with fresh herbs.
Red Bean, Cashew and Spinach Curry
15ml / 1 tbsp olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
5ml / 1 tsp ground cumin
5ml / 1 tsp ground coriander
2.5ml / 1/2 tsp ground turmeric
15ml / 1 tbsp grated fresh root ginger
2 green chillies, finely chopped
2 garlic cloves, finely chopped
425g / 15oz can red kidney beans, drained
50g / 1/2 cup ground almonds
75g / 3/4 cup unsalted cashew nuts
2 large handfuls of baby spinach leaves
Preheat slo-cooker on High
Heat the oil in a pan, add the onion and carrot and cook, stirring occasionally, until slightly softened but
not browned.
Add the spices, root ginger, chillies and garlic and cook, stirring, for 1-2 minutes.
Stir in the beans, almonds, cashews and 300ml / 1 cup water an bring just to the boil. Transfer to the
slo-cooker and stir gently.
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