Ingredients:
2 tablespoons sunflower oil
1 onions, peeled and finely chopped
1 clove garlic, peeled and crushed
1 teaspoon curry powder
1 tablespoon tomato puree
1 vegetable stock cubes, dissolved in 850 ml warm water
14 ounces canned tomatoes, chopped
8 ounces potatoes, peeled and diced
1 carrots, peeled and diced
salt & freshly ground black pepper
15 ounces canned butter beans, drained
1 tablespoon parsley, chopped
Directions:
Heat the oil in a large, heavy-based pan.
Add the onion, garlic and curry powder, then cook for 1 minute.
Stir in the tomato puree, vegetable stock, tomatoes, potatoes and diced carrot.
Cover and simmer for 35 minutes.
Season to taste.
Add the butter beans and parsley, then simmer for 10 minutes.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.