Three-Bean Potato and Coconut Curry

I love this curry as a simple midweek supper. Full of fibre and complex carbohydrates, as well as over 10 plant foods.

Ingredients (serves 2-4)

1 x 400g tin of butter beans

1 x 400g tin of chickpeas

1 x 400g tin of black beans

1 red onion

2 cloves of garlic

1 courgette

100g sweet potato

1/2 a carrot

1 1/2 tbsp olive oil

1 tsp seasalt

400ml veg stock

1 x 400ml tin of coconut milk

2 tbsp mild curry powder

Juice of 1/2 a lemon

1 tbsp soy sauce

Handful of spinach

Method:

• Drain and rinse all of the beans. Peel and finely chop onion and garlic. Chop courgette into bite-sized pieces. Grate sweet potato and carrot.

• Heat the oil in a medium pan over a medium heat. Soften onion/garlic for a few minutes. Add the courgette, salt and grated sweet potato and carrot and cook for 3 minutes, stirring continuously.

• Add stock, coconut milk, beans and curry powder to the pan and stir. Bring to a boil and then simmer for 5 minutes

• Stir in lemon juice, soy sauce and spinach until wilted

• Season if neccessary, and serve topped with chilli flakes and toasted cashew nuts if you’d like.