Miso Butter Bean Curry with Quinoa & Bulgar Wheat.
The flavour on this is an absolute knockout. This would work well with any beans, or even tofu or meat substitute if you prefer.
Ingredients (serves 2):
100g Quinoa with Bulgar Wheat Mix (plain quinoa or rice would also be fine)
1 Tbsp Sesame Oil
1 Red Onion (chopped into cubes)
1 Garlic Clove (crushed)
1 Tsp Easy Ginger (or fresh grated)
250ml Vegetable Stock (Morrison’s Vegan savoury stock pots are 🙌🏼)
1.5 Tbsp Miso Paste
Tin drained Butter Beans (or equivalent weight of other beans or meat substitute)
1 Tbsp Light Tahini
1 Tsp Balsamic or Red Wine Vinegar
50g Mixed Leave (I used Rocket, Spinach and Cress)
Handful Parsley Leaves (chopped)
Salt & Pepper to season
Pop the quinoa with bulgar wheat into a small saucepan with 300ml water and a pinch of salt. Simmer for approx 15 minutes, occasionally adding more water when it dries out.
Meanwhile, heat the sesame oil in a larger saucepan, then add the onion and cook until soft.
Next add the garlic, ginger and miso paste and stir well for approx 1-2 minutes.
Pour in the vegetable stock and butter beans and stir well to mix in the spices. Simmer for approx 10 minutes until heated through and the water has started to reduce leaving a thicker curry consistency.
Add the tahini, vinegar and mixed leaves and stir through, until leaves are wilted.
Remove from heat and pour immediately into large bowls with the quinoa and bulgar wheat mix. Sprinkle over the chopped parsley to serve.
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