Brazilian Coconut Cannellini Curry (GF) (DF) (Veg) (Vegan) (Medium heat)
This vegetarian dish that is full of flavour. With a coconut milk base this is a great dish for the whole family. To make it we make a curry mix out of olive oil, onion, garlic, capsicum, cannellini beans, coconut milk, tomatoes, kale, vegetable stock, paprika, cumin, sugar and salt.
If you are chasing additional protein you can add some shredded coconut poached chicken or prawns (just make sure you cook them in the mix for five minutes or until they are cooked through).
This dish is vegan, gluten free, dairy free, nut free, soy free, vegetarian.
To Cook: Defrost from frozen and reheat slowly.
To serve: Season to taste with salt and pepper, a sprinkle of coriander, a squeeze of lime juice (plus extra wedges for serving), yoghurt (optional) and a serve of steamed rice, millet or quinoa to soak up the sauce.