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Curried beans & leeks with hot smoked salmon & herbed yogurt
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1 tbsp groundnut oil
¾ tsp cumin seeds
2 Kashmiri chillies (or Cooks’ Ingredients Ancho Chillies), crumbled, stalks discarded
3 cloves garlic, thinly sliced
1 large leek, halved and sliced
½ tsp ground turmeric
280g stringless helda beans, cut into 3cm pieces
4 tbsp low fat yogurt
4 sprigs fresh mint, leaves only, finely chopped
½ x 28g pack coriander, finely chopped
2 chapatis, to serve
150g pack hot smoked Scottish salmon slices
1. Heat the oil in your largest lidded frying pan, then add the cumin seeds and chilli. Fry for 1 minute, or until fragrant.
2. Add the garlic, leek and turmeric. Season. Cover, then cook for about 5-6 minutes, stirring from time to time, until the leeks are soft. Stir in the beans and cook, uncovered, for a further 5-6 minutes, until tender.
3. Mix the yogurt with the herbs, then season. Warm the chapatis in a frying pan or oven. Divide the curried greens between 2 warm plates, top with some flaked salmon and serve with the warm bread and herby yogurt.
Cook’s tip The stringless helda beans are brilliant for quick and easy meals, as they don’t need preparing in the way runner beans do. However, you could easily use runner, green or even broad beans in this recipe instead. Try using hot smoked trout or mackerel in place of the salmon too, for something different.
Typical values per serving:
870mg omega 3/2 of your 5 a day/high in omega 3
This recipe was first published in March 2021.