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Vegan red pepper & bean tikka masala served in a casserole dish

Vegan red pepper & bean tikka masala

A star rating of 3.6 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Dairy-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal332
low infat7g
saturates1g
carbs45g
sugars22g
fibre16g
protein14g
salt1.4g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion , chopped
  • 2 red peppers , deseeded and cut into strips
  • 1 garlic clove , crushed
  • thumb-sized piece of ginger , grated
  • 1 red chilli , finely chopped
  • ½ tbsp garam masala
  • ½ tbsp curry powder
  • 1 tbsp tomato purée
  • 415g can baked beans
  • ½ lemon , juiced
  • rice and coriander, to serve

Method

  • 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.

Recipe from Good Food magazine, June 2018

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Overall rating

A star rating of 3.6 out of 5.6 ratings
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