Spring greens, sweet potato and cannellini bean curry

A low fat really tasty curry that you won’t miss it having no meat in

Serves 4

1 onion finely sliced
3 gloves of garlic crushed
1 red pepper cut into cubes
1 tsp cumin seeds
2 tbsp madras curry paste
450g sweet potatoes, peeled and diced into large pieces
500ml vegetable stock
500g spring greens trimmed and shredded
1 tin of coconut milk
300g tin of cannellini beans
Bunch of coriander chopped

Heat some olive oil in a large pan and add onion, garlic and cumin seeds. Fry gently till softened.
Add curry paste, pepper and
sweet potato stir well. Add stock, bring to the boil then simmer for 15 mins.
After 15 mins, add spring greens and beans and simmer for a further 10 mins.
Then add the coconut milk allow to bubble for a moment. Add the chopped coriander and serve.

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