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Red pepper & bean tikka masala New-recipe-icon

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

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 332
  • Carbohydrates 45
  • Saturated Fat 1
  • Sugar 22
  • Protein 14
  • Fat 7
  • Fibre 16
  • Salt 1.4

Nutrition per serving

  • Calories 332
  • Carbohydrates 45
  • Saturated Fat 1
  • Sugar 22
  • Protein 14
  • Fat 7
  • Fibre 16
  • Salt 1.4

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 red peppers, deseeded and cut into strips
  • 1 garlic clove, crushed
  • thumb-sized piece of ginger, grated
  • 1 red chilli, finely chopped
  • ½ tbsp garam masala
  • ½ tbsp curry powder
  • 1 tbsp tomato pure?e
  • 415g can baked beans
  • ½ lemon, juiced
  • riceand coriander, to serve

Method

  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.

  2. Spoon in the tomato pure?e, 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.

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