Black bean & pineapple salad bowl
Create this tropical-tasting zingy salad with pineapples, fibre-rich black beans and avocado. Pineapples are a rich source of antioxidants
Butter bean curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp rapeseed oil
- 2 onions(320g), finely chopped
- 1 tbsp finely grated ginger
- 3 large garlic clovesfinely grated
- 1 red chillideseeded and sliced
- 2 x 400g cans butter beans
- 2 tsp vegan bouillon powder
- 1 tsp cumin seeds
- 2 tbsp medium curry powder
- 400g can chopped tomatoes
- 1 aubergine(320g), cut into cubes
- 15g corianderchopped
- 250g pouch cooked wholegrain rice
For the raita
- 2 small bananaspeeled and finely chopped
- ½ limejuiced
- ¼ cucumberfinely chopped
- 1 small red onion(60g), finely chopped
- 1 red chillideseeded and sliced
Nutrition: Per serving
- kcal511
- fat10g
- saturates1g
- carbs78g
- sugars18g
- fibre17ghigh
- protein17g
- salt0.7g
Method
step 1
Heat the oil in a non-stick pan over a medium heat and fry the onions for 8 mins until softened. Add the ginger, garlic and chilli, and cook for a few minutes more. Measure 300ml of the liquid from the cans of butter beans into a jug, and mix in the bouillon powder to make a stock (don’t worry if it’s thick or lumpy as it will dissolve in the pan as it cooks).
step 2
Stir the cumin seeds and curry powder into the onions, followed by the tomatoes, beans and aubergine. Add the stock. Bring to the boil. Reduce the heat to medium-low, cover and simmer for 30 mins until the veg is tender. Stir in half the coriander. Remove from the heat.
step 3
For the raita, toss the bananas in the lime juice. Add the cucumber, onion, chilli and remaining coriander. Warm the rice following pack instructions and serve with half the curry and raita. Cool and chill the rest of the curry and raita to make our butter bean curry wraps. The curry will keep chilled for up to three days. The raita keeps chilled for a day.
