Red pepper & bean tikka masala

bean fibre folate iron low fat quick red pepper tikka masala vegan vitamin c

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

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.

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.