Vegan rainbow spring rolls
Try these colourful vegan spring rolls as canapés for a party, vibrant with fresh veg and juicy mango. Serve with a sweet chilli dipping sauce
Chilli & lime black beans with coconut cream, crispy ginger & herbs
Serves 2 - 4
Easy
Prep:
Cook:
Use a jar of black beans in this plant-based dish with coconut, ginger and herbs. You can use canned, but jarred beans have more flavour and better texture
Skip to ingredients
- 400ml can coconut milk
- ¼ tsp caster sugar
- 1 limezested and juiced
- 2 tbsp vegetable oil
- 1 red onionfinely chopped
- 1 red chillifinely chopped
- 2 garlic clovesfinely chopped
- 2 x 400g jars black beans
- 1 tbsp soy sauce
- 25g gingerpeeled and chopped into thin matchsticks
To serve
- 10g corianderleaves picked
- 10g Thai basilleaves picked
Nutrition: Per serving (4)
- kcal380
- fat24g
- saturates15g
- carbs26g
- sugars6g
- fibre10ghigh
- protein11g
- salt0.54g
Method
step 1
Scoop the cream off the top of the coconut milk, and put in a small bowl (you’ll need about 100g). Don’t worry if yours has combined with the milk – just spoon off the same amount. Mix this with the caster sugar, half the lime juice and all of the zest, then stir in a pinch of salt. Set aside.
step 2
Heat half the oil in a saucepan over a medium heat and cook the onion with a pinch of salt for 8-10 mins until beginning to soften. Add half the chilli and all the garlic. Cook for 3-4 mins before adding the black beans, soy sauce and remaining coconut milk.
step 3
Bring to the boil, then reduce the heat to a simmer and continue to cook for 5-6 mins until slightly reduced and thickened.
step 4
Heat the remaining oil in a frying pan over a medium heat and cook the ginger for 3-4 mins until turning golden at the edges. Lift out onto a sheet of kitchen paper and season with a pinch of salt.
step 5
Serve each bowl of beans topped with a spoonful of the coconut cream, the crispy ginger, coriander and Thai basil leaves.
