Red pepper & bean tikka masala
- Preparation and cooking time
- Serves 2
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
- STEP 1
Heat 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 2
Spoon 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.