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Ingredients

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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A star rating of 3.6 out of 5.6 ratings
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