Name: The Fitness Chef's Veggie Curry Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 50g SPAR rice; 5ml olive oil; 150g passata; 40g tinned, drained SPAR kidney beans; 50g tinned, drained SPAR chickpeas; 50g butter beans; 20g masala/curry paste; 1tsp cumin; 1tsp curry powder; ½ chopped onion; 2 crushed garlic cloves; ½ chopped chilli; Small handful chopped coriander; Salt & pepper

The Fitness Chef's Veggie Curry Recipe

Our veggie curry recipe is a quick and easy dish – the added bonus is that it's cooked in just one pot! Meaning you can cook up a beans curry with less washing up, but no less flavour. This delicious recipe is packed full of spices and goodness – making it the perfect choice for a nutritious mid-week dinner.

Serves: 1
Difficulty: Easy
Prep Time:
5 mins
Cook Time: 20 mins

Tags: Healthy, veggie, curry, mid-week meal, winter warmer

Our veggie curry recipe is a quick and easy dish – the added bonus is that it's cooked in just one pot! Meaning you can cook up a beans curry with less washing up, but no less flavour. This delicious recipe is packed full of spices and goodness – making it the perfect choice for a nutritious mid-week dinner.

How To Make Veggie Curry At Home

Looking for a tasty one pot veggie curry recipe? You’ve come to the right place. Full of flavour, depth and goodness, our easy veggie bean curry recipe is the ultimate solution. Fancy giving it a go? Use our step-by-step video tutorial or simply follow the veggie curry recipe below – where you’ll find all the ingredients you need for veggie curry and rice.

Ingredients Method

What you'll need

50g SPAR rice
5ml olive oil
150g passata
40g tinned, drained SPAR kidney beans
50g tinned, drained SPAR chickpeas
50g butter beans
20g masala/curry paste
1tsp cumin
1tsp curry powder
½ chopped onion
2 crushed garlic cloves
½ chopped chilli
Small handful chopped coriander
Salt & pepper

Method

Add 150ml water to a saucepan and bring to the boil, before adding the rice and simmering for 10-15 minutes. Then drain if needed.
Preheat your pan on the hob. Then add olive oil, garlic, onion, curry powder and cumin. Cook together for two minutes.
Then add the masala/curry paste, passata, kidney beans, butter beans, chickpeas. Mix well and leave to simmer for 8-10 minutes, stirring regularly so that the mixture doesn’t stick.
Serve up your beans curry with cooked rice and garnish with coriander and chilli!

Nutritional Info:

425 calories

18g protein

68g carbs

9g fat

And that’s our veggie bean curry recipe! It’s healthy, hearty and sure to keep you warm on a cold winter's evening. What more could you want for a mid-week meal? Now you know how to make veggie curry, you can pick up the ingredients from your local SPAR. On a cooking spree? Sign up to our E-newsletter for some more delicious surprises – from seasonal recipes and guides, to our latest deals and competitions.

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