CURRIED BEANS

vegan, gluten free, lactose free & really easy to make

This is a wonderfully colourful and fragrant dish. Serve with mashed or baked potatoes.

 

Serves 2

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped (or use a garlic press)
  • 1 cm (½ inch) piece fresh ginger, finely grated
  • 2 tablespoons hot curry paste
  • 400g (14 oz) can haricot or cannellini beans, drained
  • 400g (14 oz) can chopped tomatoes
  • 60g (2 oz) raisins
  • 1 apple, peeled and diced
  • Seasoning

Method

  1. Heat the oil in a large saucepan and cook the onion, garlic and ginger for 5 minutes until softened. Add the curry paste and stir-fry for 2 minutes.
  2. Stir in the beans, tomatoes, raisins and apple and season well to taste. Gently simmer together for 20 minutes.