BLACK BEAN AND VEGETABLE CURRY
There are lots of swappable ingredients here, so grab whatever you have to hand!! Tasty, colourful and packed with phytonutrients, this recipe is perfect as a midweek meal. I have chosen walnuts as they are a great source of omega 3s (important for aiding recovery and reducing inflammation). This curry also provides a good balance of carbohydrates, protein and healthy fats as well as fibre and a whole host of vitamins and minerals.
2 tbsp. olive oil, 2 garlic cloves, 1 small red onion, 1 carrot, 1 large potato, ½ butternut squash (peeled, deseeded and chopped), 80g green beans, 1 can plum tomatoes, ½ tsp of cumin, ½ tsp. turmeric, 1 thumb size of ginger (grated), 1 tin of black eyed beans (drained and rinsed) 80g spinach, handful of walnuts, handful of fresh coriander, salt and pepper to taste.
Heat the oil in a pan, then fry the chopped onion and garlic on a medium heat for a few minutes.
Throw in the chopped potato, butternut squash, green beans, cumin, turmeric and ginger, and continue to cook for a further few minutes, stirring continuously. Then add the tinned tomatoes (breaking up with a wooden spoon) and simmer for 10-15 minutes. Add a splash of water if necessary.
Once the vegetables are soft, add the black eyed beans, spinach, walnuts and fresh coriander and season with a little salt and pepper. Cook for a minute or two, then serve.