Ingredients

Adjust Servings:

	50 g rapeseed oil
	200 g diced onions
	10 g curry powder
	2 g turmeric

	1 l water
	1000 g kidney beans canned
	700 g cabbage strips
	500 g broccoli frozen
	80 g green curry paste
	30 g vegetable bouillon powder (no gluten or cellery)
	20 g crushed garlic
	20 g unsweetened lemon juice
	8 g iodised salt

	1 l oat cooking cream 15% gluten free
	50 g corn starch

Nutritional information

350,82 kJ / 83,85 kcal

Energy

3,87 g

Fat

0,88 g

Saturated fat

7,36 g

Carbohydrates

2,45 g

Fiber

3,23 g

Protein

0,75 g

Salt

Yellow bean curry

Ingredients

50 g rapeseed oil
200 g diced onions
10 g curry powder
2 g turmeric
1 l water
1000 g kidney beans
canned
700 g cabbage strips
500 g broccoli
frozen
80 g green curry paste
30 g vegetable bouillon powder (no gluten or cellery)
20 g crushed garlic
20 g unsweetened lemon juice
8 g iodised salt
1 l oat cooking cream 15% gluten free
50 g corn starch

Directions

Portion size: 200 g
Yield from 20 portion recipe: 4.150 kg

Vegan

Allergens: fenugreek
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains Garlic, Contains allergens

Carbon footprint per portion (curry 200 g and whole grain couscous 130 g): 0.3 CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Heat the oil in a pot and saute the onions and spices for a few minutes.

Rinse and drain the beans. Add all ingredients except the oat cooking cream and cornstarch into the pot. Simmer on low heat for approximately 15 minutes.

Add the oat cooking cream and the cornstarch dissolved in a splash of water. Bring to a boil and taste to check the flavour.

Serve with domestic grains.

TIP! You can also use fresh broccoli instead of frozen.

Does your kitchen use the cold preparation method? The cold preparation recipe for the yellow bean curry can be found here.