Vegetarian recipes Archives

Avocado recipes

Moroccan chickpea flour tart (Kalinti)

45 minutes

Beetroot recipes

DIY beetroot and berry smoothie bowl

5 minutes

Pasta recipes

Home-made pasta with green olives, kale and chilli

25 minutes

Citrus recipes

Sweet potato fritters with spicy peanut sauce

35 minutes

Cheat recipes

Paneer dahl with turmeric bread

40 minutes

Beans recipes

Indian baked spiced beans

30 minutes

Indian baked spiced beans

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 T butter
1 onion, finely chopped
1 t garlic, crushed
1 t fresh ginger, crushed
1 T fresh turmeric, crushed
1 T crushed chillies
1 t ground cumin
1 t ground coriander
2 sprigs fresh curry leaves
1 t dried chilli Flakes
1 x 400 g can butter beans, drained
1 x 400 g can cannellini beans, drained
1 x 400 g can chickpeas in brine
1 x 400 g can coconut cream
rotis, for serving
lemon juice, for serving
mint, for serving

Method

1. Preheat the oven to 180°C. Heat the butter in an ovenproof pan over a medium heat and fry the onion
for 5 minutes. Add the garlic, ginger, turmeric and chillies and fry for 5 minutes. Add the spices and fry until fragrant, about 2–3 minutes.

2. Add the beans and heat through, then add the coconut cream. Bake for 20 minutes.

3. Heat the rotis according to package instructions and serve with the beans, a squeeze of lemon juice and mint.

Find more bean recipes here

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Slow-baked marinated tofu

Spinach-and-broccoli pasta

Rainbow sorghum buddha bowl

Chilli bites

Mushroom ‘paella’

Moroccan chickpea flour tart (Kalinti)

DIY beetroot and berry smoothie bowl

Home-made pasta with green olives, kale and chilli

Sweet potato fritters with spicy peanut sauce

Easy curry tray bake

Paneer dahl with turmeric bread

Indian baked spiced beans

Indian baked spiced beans

Ingredients

Method