Curry bean pot

Name: Curry bean pot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g dried white beans; 1 big onion; 1-2 Garlic cloves; 3 TABLESPOONS Oil; 1 1/2 TABLESPOONS Curry; 1 1/4 l Vegetable broth (instant); 500 g Potatoes; 250 g Carrots; 300 g Leeks (leek); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g dried white beans
1 big onion
1-2 Garlic cloves
3 TABLESPOONS Oil
1 1/2 TABLESPOONS Curry
1 1/4 l Vegetable broth (instant)
500 g Potatoes
250 g Carrots
300 g Leeks (leek)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Soak the beans overnight in 600 ml of cold water. Peel onion and garlic. Dice onion, press garlic through a garlic press. Heat the oil in a pot and brown the onions slightly.
2
Add garlic and curry, sauté briefly and add the beans with the soaking water. Pour in the stock, bring to the boil, cover and cook for about 45 minutes. In the meantime wash, peel and dice the potatoes.
3
Clean, wash and drain the vegetables. Cut carrots lengthwise into quarters and pieces, leek into rings. Add potatoes and vegetables to the beans after about 20 minutes and cook with them. Season the finished stew with salt, curry and possibly some pepper.
4
Serve garnished with parsley.