This vegetarian meal in a bowl shows how something delicious can be made from mostly storecupboard ingredients
Prep:10 mins
Serves 4
1 tbsp sunflower oil½ bunch spring onions, whites and greens separated and sliced1 red pepper, diced1 Scotch bonnet chilli, deseeded and pounded to a paste1 garlic clove, chopped1 tsp dried thyme1 tsp medium curry powder1 tsp allspice3 plum tomatoes, chopped1 vegetable stock cube410g can kidney bean, rinsed and drained410g can pinto bean, rinsed and drained410g can black-eyed bean, rinsed and drained2 x cans coconut milkjuice 2 limes
STEP 1Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly.STEP 2Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.
