This recipe was made by Lien Vanneste- the foodie founder of the Instagram page @Vegan_Mealprep_Sundays.

 

INGREDIENTS

  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 4 garlic cloves, minced
  • Piece of fresh ginger, minced
  • Big handful of coriander or flat leaf parsley, leaves roughly shredded and stalks finely chopped
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 4 tsp garam masala
  • 2 x 400 g can chopped tomatoes
  • 1 cup red kidney beans, soaked overnight and rinsed
  • 1 cup of water
  • 2 cup of shredded kale
  • Cooked (in the slow cooker) short grain brown rice, to serve

 

METHOD

  1. Cook the the red kidney beans for 12 mins on high pressure in the pressure cooker. Drain the excess water.
  2. Heat the oil in a frying pan on the stove on medium heat. Sauté the onion until translucent. Add the garlic, ginger and coriander or parsley stalks and cook for a few more minutes, until fragrant.
  3. Add the spices and cook for 1 more minute! Add the canned tomatoes, beans and water and then bring to the boil.
  4. Turn down the heat and simmer for 15-20 mins. Season with pepper and salt to taste.
  5. Add the shredded kale and continue to simmer for 1 more minute until wilted.
  6. Serve with the short grain brown rice and coriander.