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Saucy Thai beans

By Abigail Donnelly

Difficulty Easy

Cooking Time 15 minutes

Ingredients

3 T Thai red curry paste
2 T canola oil
1-2 dried chillies
4 crushed cloves garlic
1 t grated ginger
1 chopped onion
1 x 400 g can whole tomatoes
1 x 400 g can drained lupin beans
Chopped coriander

Method

In a saucepan over a medium to high heat, gently fry Thai red curry paste in hot canola oil.
Add dried chillies, crushed cloves garlic, grated ginger and chopped onion.
Fry gently until softened. Add can whole tomatoes and can drained lupin beans and simmer gently for 15 minutes, or until reduced.
Serve with chopped coriander.

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Red pepper risotto with ricotta-stuffed courgette flowers

Goats cheese with mustard, carnations and broad bean vinaigrette

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Saucy Thai beans

Saucy Thai beans

Ingredients

Method