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
Serves 2
1 tbsp vegetable oil1 onion, chopped2 red peppers, deseeded and cut into strips1 garlic clove, crushedthumb-sized piece of ginger, grated1 red chilli, finely chopped½ tbsp garam masala½ tbsp curry powder1 tbsp tomato purée415g can baked beans½ lemon, juicedrice and coriander, to serve
STEP 1Heat 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 2Spoon 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.