Nutrition and extra info
- Freezable
- Vegetarian
Nutrition:
- kcal581
- fat38g
- saturates28g
- carbs45g
- sugars14g
- fibre11g
- protein19g
- salt3.19g
Ingredients
- 1 tbsp sunflower oil
Sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- ½ bunch spring onions, whites and greens separated and sliced
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 red pepper, diced
- 1 Scotch bonnet chilli, deseeded and pounded to a paste
Chilli
chill-eePart of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 garlic clove, chopped
- 1 tsp dried thyme
Thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 tsp medium curry powder
- 1 tsp allspice
- 3 plum tomatoes, chopped
- 1 vegetable stock cube
- 410g can kidney bean, rinsed and drained
- 410g can pinto bean, rinsed and drained
- 410g can black-eyed bean, rinsed and drained
- 2 x 400g cans coconut milk
- juice 2 limes
Lime
ly-mThe same shape, but smaller than…
Method
Heat 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.
Crumble 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.
Comments, questions and tips