Recipe: Veggie and Bean Coriander Curry

This recipe was something I created accidentally some time ago. I dare you to guess which part that is.

INGREDIENTS

Potato

Carrot

Parsnip

Green Pepper

Spring Onion

Garlic

Tin of red/white kidney beans

Tin of chick peas

Herb mix: coriander and chili curry

Rice

Note: Large hard vegetables mixed with all of the other ingredients listed means you cook enough to make 3/4 portions.

Step 1: Chop/dice the hard vegetables (potato, carrot and parsnip) while starting to boil the desired amount of rice.

Step 2: Take a large frying pan, lightly grease it with some oil and warm. Begin cutting the pepper and sweet onion, while the chopped hard vegetables begin frying in the pan.

Step 3: Stir the rice frequently. Add the chopped soft vegetables to the frying pan, once the hard vegetables are a bit softer and coloured. At this point, you can add ground pepper to the mix if you want.

Step 4: Open the tins of beans and chick peas and drain away about half the preserving liquid. Begin chopping some garlic. Add the garlic and beans/peas, including the remaining liquid.

Step 5: Add the coriander curry mix. The spices should mix with the liquid that came with the beans. Stir well until ready to serve. Taste test if unsure.

Step 6: Serve with rice.