Kidney Bean, Mushroom & Broccoli Tomato Red “Curry”

A low fat, coconut milk-free mushroom and kidney bean curry using Mekhala Organic Red Curry Paste that’s super high in protein! Add other veggies if you’d like and serve with rice, bread, potatoes.

Healthy Mushroom and Kidney Bean Coconut Curry

Ingredients:

(Serves 4)

• 1 x 14oz canned tomatoes 1/2 can kidney beans or chickpeas, drained
• 6 brown mushrooms, sliced
• 1 cup broccoli, cut into florets
• ½ can water
• 1 tbsp Mekhala Organic Red Curry Paste

Method:

1. Mix Mekhala’s Organic Red Curry Paste, tinned tomatoes and water in a heavy based pot over medium-high heat and bring to a boil.
2. Add beans, mushrooms and broccoli, lower heat and simmer till cooked.
3. Your coconut kidney bean curry is all done! Serve with brown rice.

This lip-smacking mushroom kidney bean curry is perfect for anytime you want a guilt-free, protein-rich lunch idea. For more plant-based power meals, check out our:

• Mapo Tofu with Plant-Based Mince

• Protein-Packed Teriyaki Rice Paper Rolls

• Roasted Spiced Pumpkin Quinoa Salad

SHOP NOW or FIND A MEKHALA STOCKIST NEAR YOU