Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 red onion, sliced
- 2 carrots, peeled and sliced
- 1/2teaspoons mustard seeds
- 1/2teaspoons cumin seeds
- 1/4teaspoons turmeric
- 3 1/4 cup vegetable stock
- 1tablespoons tomato purée
- 300grams mushrooms, chopped
- 400grams butter beans, rinsed and drained
- 2tablespoons dill, chopped
- 1 pinch salt
- 1 pinch pepper
- 500grams cooked rice, to serve
Method
Step 1 of 4
Heat the oil in a saucepan, add the onion and sauté for 5-6 minutes until softened. Add the carrot and spices and cook for a further 2 minutes.
Step 2 of 4
Pour in the stock and stir in the tomato purée, then add the mushrooms and butter beans. Season with salt and pepper and add the dill, then simmer for 12-15 minutes.
Step 3 of 4
Serve with cooked rice.
Step 4 of 4
Heat 2 tablespoons olive oil in a large frying pan, add 200 g sliced chestnut mushrooms and cook for 5-6 minutes until softened. Stir in a rinsed and drained 400 g can butter beans, 1 tablespoon balsamic vinegar, 1/2 teaspoon multigrain mustard and 1 teaspoon honey and stir well. Divide 150 g baby spinach leaves between 4 plates and spoon over the butter bean mixture. Serve sprinkled with 2 tablespoons chopped chives.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.