Beet and cucumber curry

Ingredients

• 1 cucumber
• 1 cooked beet
• 2 shallots
• 280 ml water
• 1 teaspoon curry powder
• 2 tablespoons cooked white beans
• 55 g vegan butter
• 1 teaspoon all-purpose flour
• 1 teaspoon salt
• ½ teaspoon pepper

Missing an ingredient?

• What to use instead of all-purpose flour
• What to use instead of vegan butter
• What to use instead of black pepper

Instructions

1. Slice the cucumber, beet and shallots and fry them in the vegan butter for 10 minutes.
2. Add the salt, pepper, curry powder and flour, mix and pour in the water.
3. Add the beans and simmer for half an hour, stirring often.

Nutrition facts

Approximate, per serving (about 425 g). Calculated with data from USDA FoodData Central.