Red pepper & bean tikka masala

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

Nutrition per serving

  • kcal 332
  • fat 7g
  • saturates 1g
  • carbs 45g
  • sugars 22g
  • fibre 16g
  • protein 14g
  • salt 1.4g


  • 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


  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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