Express Leek & Bean Red Curry

Name: Express Leek & Bean Red Curry
Yield: Makes 2 portions
Ingredients: 1 shallot, diced; rice or quinoa and herbs of your choice, to serve; 1 thumb-sized piece of galangal; 2 garlic cloves; 1 lemongrass, stem chopped; 60 ml (2 fl oz/¼ cup) olive oil; 2 tablespoons red curry paste (use shop-bought); 1 large tomato, diced; 1 red chilli, deseeded; 1 handful of fresh spinach leaves; 1 garlic clove, chopped; 400 g (14 oz) tin of butter (lima) beans, drained; olive oil, for frying; 1 leek, green and all, chopped; 60 ml (2 fl oz/¼ cup) coconut milk

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

This is an instant dinner made in minutes and I bet this is quicker than ordering take away. I dare you! Why not make your own curry paste, then save what’s left over to use over the following weeks.

Ingredients

olive oil, for frying
1 leek, green and all, chopped
1 garlic clove, chopped
400

Dinner
Vegan
Gluten-free

Method

If you are going to make your own curry paste, put all the ingredients in a blender and blitz until smooth. Scoop into an airtight jar and you can store it in the fridge for a few weeks. Make sure to cover in some olive oil.

Start the curry by heating the olive oil in a large frying pan (skillet) and frying the leeks and garlic for 5–10 minutes until soft. Then add your butter beans and