Ingredients
Equipment
Method
- In a frying pan, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced zucchini and continue cooking for 3-4 minutes until slightly softened.
- Incorporate the kidney beans, shredded cabbage, curry powder, ground cumin, and turmeric. Mix well and season with salt and pepper.
- Cook for an additional 5-7 minutes, stirring occasionally, until the cabbage wilts and the mixture is heated through.
- Remove from heat and let cool for 5 minutes.
- While the filling is resting, toast the slices of whole grain bread until golden brown.
- Spread a layer of yogurt on each slice of toasted bread, then generously spoon the bean and vegetable mixture onto 4 slices.
- Top with the remaining slices of bread and cut in half.
- Serve warm, accompanied by a simple side salad and lemon wedges.
Nutrition
Notes
Feel free to swap out the kidney beans for black beans or chickpeas for a different flavor profile.
If you prefer a milder taste, reduce the curry powder and add a little extra yogurt to balance the spices.
This sandwich can be stored in an airtight container in the fridge for up to 2 days; just reheat in a pan or microwave before serving.
Enjoy your culinary adventure and don't hesitate to add your own twist to this recipe!
If you prefer a milder taste, reduce the curry powder and add a little extra yogurt to balance the spices.
This sandwich can be stored in an airtight container in the fridge for up to 2 days; just reheat in a pan or microwave before serving.
Enjoy your culinary adventure and don't hesitate to add your own twist to this recipe!