Mexican salmon salad
Mix salmon, tortillas, lettuce, cherry tomatoes and sweetcorn to make this speedy supper for two. It's packed with nutrients including omega 3 and vitamin C
Vegan red pepper & bean tikka masala
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp vegetable oil
- 1 onionchopped
- 2 red peppersdeseeded and cut into strips
- 1 garlic clovecrushed
- thumb-sized piece of gingergrated
- 1 red chillifinely chopped
- ½ tbsp garam masala
- ½ tbsp curry powder
- 1 tbsp tomato purée
- 415g can baked beans
- ½ lemonjuiced
- riceand coriander, to serve
Nutrition: Per serving
- kcal332
- fat7glow
- saturates1g
- carbs45g
- sugars22g
- fibre16g
- protein14g
- salt1.4g
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.
