Red pepper & bean tikka masala
Serves 2
Easy
Prep:
Cook:
Knock up a speedy meat-free supper in 30 minutes with this vegan bean and pepper tikka masala. It's low in fat, full of nutrients and packed with flavour
Skip to ingredients
- 1 tbsp vegetable oil
- 1 onionchopped
- 2 red peppersdeseeded and cut into strips
- 1 garlic clovecrushed
- thumb-sized piece of gingergrated
- 1 red chillifinely chopped
- ½ tbsp garam masala
- ½ tbsp curry powder
- 1 tbsp tomato purée
- 415g can baked beans
- ½ lemonjuiced
- riceand coriander, to serve
Nutrition: Per serving
- kcal332
- fat7glow
- saturates1g
- carbs45g
- sugars22g
- fibre16g
- protein14g
- salt1.4g
Method
step 1
Heat the oil in a saucepan over a medium heat, add the onion and red peppers with a pinch of salt and fry until softened, around 5 mins. Tip in the garlic, ginger and red chilli along with the spices and fry for a couple of mins longer.
step 2
Spoon in the tomato purée, stir, then tip in the baked beans along with 100ml water. Bubble for 5 mins, then squeeze in the lemon juice. Serve with the rice and scatter over the coriander leaves.