234
Calories
8.2g
Protein
6.9g
Fat
34.7g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Coconut milk - 50 ml (0.2 cup)
- Olive oil - 5 ml (1 tsp)
- Onion - 30 g (0.3 whole)
- Potato - 150 g
- Curry powder - 0.3 g (1 pinch)
- Salt and pepper - 0.3 g (1 pinch)
- Carrot - 50 g (0.5 whole)
- Cauliflower - 100 g
- Ginger powder - 0.3 g (1 pinch)
- Red beans - 50 g (0.3 cup)
How to make:
- Soak beans overnight or at least 30-60 minutes prior to cooking. Peel potatoes, carrot, onion and cut into cubes. Disassemble cauliflower
- Sauté the vegetables in oil, about 10 minutes until half cooked
- Add beans to the vegetables (if desired, you can use unsweetened canned beans without additives). Then add coconut milk, spices and salt to the stewpan. Stew until potatoes are ready
