Here’s a recipe for Vegan Bean Curry with Roasted Potatoes:

Ingredients:

For the Roasted Potatoes:

• 4 large potatoes, peeled and diced into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste

For the Bean Curry:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (15 oz) of diced tomatoes
• 2 cans (15 oz each) of mixed beans (such as kidney beans, black beans, or chickpeas), drained and rinsed
• 1 can (15 oz) of coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Roast the Potatoes:
   • Preheat your oven to 400°F (200°C).
   • In a large bowl, toss the diced potatoes with olive oil, paprika, cumin, salt, and pepper until well coated.
   • Spread the potatoes in a single layer on a baking sheet.
   • Roast in the preheated oven for 25-30 minutes, or until they are golden and crispy. You can flip them once halfway through the cooking time for even browning.
2. Prepare the Bean Curry:
   • In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat.
   • Add the chopped onion, garlic, and ginger, and sauté for 2-3 minutes, until they become fragrant and slightly softened.
3. Add Vegetables and Spices:
   • Stir in the diced red and yellow bell peppers and cook for another 3-4 minutes until they begin to soften.
   • Add the curry powder, ground cumin, ground coriander, and turmeric. Cook for an additional 2 minutes, stirring frequently.
4. Add Tomatoes, Beans, and Coconut Milk:
   • Pour in the diced tomatoes and mixed beans. Stir well to combine.
   • Add the can of coconut milk and season with salt and pepper.
   • Bring the mixture to a simmer and let it cook for about 15-20 minutes, or until the curry thickens slightly and the flavors meld together.
5. Serve:
   • Taste the curry and adjust the seasoning if needed.
   • Serve the bean curry over cooked rice or with the roasted potatoes.
   • Garnish with fresh cilantro and enjoy!

This vegan bean curry with roasted potatoes is a flavorful and satisfying dish. You can adjust the level of spiciness by adding more or less curry powder and red pepper flakes to suit your taste. Enjoy your meal!

I can provide you with an approximate estimate of the nutritional values for the Vegan Bean Curry with Roasted Potatoes. Keep in mind that these values can vary depending on the specific ingredients and portion sizes you use. Here’s a rough breakdown for a single serving:

Nutritional Values (Approximate):

• Calories: 350-400 calories per serving
• Protein: 10-15 grams
• Carbohydrates: 40-50 grams
• Dietary Fiber: 10-15 grams
• Fat: 15-20 grams
• Saturated Fat: 5-7 grams
• Cholesterol: 0 milligrams (since it’s vegan)
• Sodium: 300-400 milligrams (approximate, may vary based on added salt)
• Potassium: 800-1000 milligrams
• Vitamin A: 15-20% of daily recommended intake
• Vitamin C: 80-100% of daily recommended intake
• Calcium: 6-8% of daily recommended intake
• Iron: 15-20% of daily recommended intake

These values are based on a general estimate and will depend on the specific ingredients and quantities you use. To get a more precise nutritional analysis, you can input the exact ingredients and quantities into a nutrition calculator or app. Keep in mind that these values are approximate, and they can vary based on factors like the brand of ingredients, the portion size, and any additional ingredients you may use.