This Three Bean Curry is super easy, comforting and made using store cupboard and freezer ingredients. It's vegan, gluten-free and perfect for a healthy meal on a budget.
Heat 1 tablespoon Olive oil in a large pan and add 3 Shallots. Cook on low for 2 minutes, stirring constantly.
Add 2 Garlic clove, 15 g Fresh ginger and 0.5 Red chilli, stir and cook for 1 minute.
Add 2 tablespoon Curry powder, 1 pinch Sea salt and black pepper and 0.5 teaspoon Cumin seeds and stir.
Put 200 g Birds Eye Mexican Bean Mix in the pan and mix well.
Add 400 g Chopped tomatoes, 100 ml Light coconut milk and 100 ml Vegetable stock.
Stir and simmer for 10 minutes.
Serve with Coriander and rice.
Notes
If you wanted to lower the calories and skip the coconut milk, add in some vegan cream fraiche (we love the Oatly brand) to keep it vegan and creamy.
You don't have to have this as a vegan curry. Make this recipe as a base and then add some leftover or freshly grilled chicken or even some halloumi or paneer.
Get your greens! Throw some spinach and kale in to this to give it a green veggie boost.