Yellow bean curry

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Ingredients

Adjust Servings:
1 l water
50 g cold-water soluble starch
1 l oat cooking cream, 15%, gluten free
80 g green curry paste
30 g vegetable bouillon powder
20 g lemon juice, unsweetened
10 g curry powder
2 g turmeric
8 g iodised salt
1000 g kidney beans canned
700 g cabbage strips
500 g broccoli frozen
200 g diced onions
50 g rapeseed oil

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
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Yellow bean curry

YELLOW BEAN CURRY | GUL BÖNCURRY

Ingredients

Directions

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

Vegan

Allergens: gluten
Menu labels: Vegan, Dairy-Free, Contains Garlic

NOTE! Oat cooking cream contains less than 100 mg of gluten per kg, which is safe for most people with coeliac disease.

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.

Cold preparation instructions

Measure all ingredients and set aside. If using frozen products, let thaw overnight in a cold room. Rinse and drain the beans. Combine the cold-water soluble starch and the water, whisking vigorously. Add the oat cooking cream and the seasonings. Add the beans, cabbage strips, broccoli, diced onions and rapeseed oil and stir until well combined. Heat in the oven using the combination function at 140°C (50 % steam), stirring occasionally, until the temperature of the food reaches +80°C.

Serve with domestic grains.

During cold preparation, the temperature of the food before heating must stay under +6°C.


The cold preparation recipes were developed by the municipality of Tuusula based on Climate Friendly Veggie Food recipes.

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