Green Bean Pepper Curry

by Edward Daniel
Rosemary scented crunchy green bean, pepper and celery sticks in a turmeric, cumin and fenugreek curry; Vegan Green Bean Pepper Curry recipe. Edward Daniel ©.

Rosemary scented crunchy green bean, pepper and celery sticks in a turmeric, cumin and fenugreek curry; Green Bean Pepper Curry.

Melt into something that’ll have your mouth-watering.

This recipe will topple your belief that vegan food can’t be nourishing.

Make this:

  • When you fancy a fresh light curry that’ll have you simpering for more
  • When you’ve got the lads over for games night and a quick curry that will tussle their feathers will do nicely
  • When you’ve just had a meander on a nice summery evening and a fresh dish will have you quivering

Green Bean Pepper Curry was inspired when I’d just visited the local farmer’s market one summery day and fancied a fresh light curry.

Green beans are exceptional in providing dietary fibre, which reduces cholesterol levels.

This savoury Curry is vegan.

What equipment to use

For this recipe, I suggest:

Stove

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

 

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.