- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 450g carrot, roughly chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tbsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- finger-length of fresh root ginger, grated
- juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1l vegetable stock
- 200ml can reduced-fat coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 410g/14oz can mixed beans, drained, rinsed
- 2 tbsp chopped coriander
Heat the oil in a large saucepan. Gently cook the onions and carrots for 15 mins until soft and golden. Add garam masala and ginger, then cook for 1 min more.
Add the orange juice and stock, then bring to the boil. Simmer for 10 mins until the carrots are tender, then stir in the coconut milk. Using a stick blender, purée until smooth, then add the beans. Bring to a simmer, scatter over coriander and serve.
Coconut & almond naansHeat oven to 180C/fan 160C/gas 4. Mix 2 tbsp desiccated coconut, 50g flaked almonds and 1 tsp garam masala into 50g softened butter. Spread over 4 mini naans. Put onto a baking sheet, then bake for 10 mins until golden.