Our Youngest Organic Mom Cooks Delicious Village Food Carrot Bread With Beans Curry For Lunch

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans are nutritious and often cheaper.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while adding a nutty flavor.

Preheat the oven to 350°F (175°C).

Grate the carrots and set aside.

Mix the flour, sugar, and salt in a large bowl.

Dissolve the yeast in warm water and let it sit until frothy, about 5 minutes.

Combine the yeast mixture with the flour mixture and knead until smooth, about 10 minutes.

Incorporate the grated carrots and olive oil into the dough, kneading until well combined.

Place the dough in a greased bowl, cover, and let rise until doubled, about 1 hour.

In a pot, heat olive oil over medium heat and sauté chopped onion, garlic, and ginger until fragrant, about 3-4 minutes.

Add the black beans, curry powder, and coconut milk to the pot, stirring to combine.

Simmer the curry for 15-20 minutes, adding bell pepper and spinach towards the end.

Shape the risen dough into a loaf and place it in a greased loaf pan.

Bake the bread for 25-30 minutes, until golden and hollow-sounding when tapped.

Let the bread cool slightly before slicing, and serve with the beans curry.

Cooking Techniques

Spice Level:

Allergens