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
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
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.
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.