Cannellini bean masala

Cannellini bean masala

By
From
Superfoods Superfast
Serves
4

This is a new twist on the masala. And there is the option to add brown rice, quinoa or even millet to this recipe – all these grains take 15–20 minutes to cook – although I found this recipe super filling all on its own. The coconut milk makes it thick and creamy and I just eat it with pappadums or naan bread to scoop out the last few mouthfuls. Super easy, super yummy!

Ingredients

Quantity Ingredient
2 tablespoons coconut oil
1 red onion, diced
1 yellow pepper, seeds removed and chopped
1 small cauliflower head, cut into florets
1 medium courgette, cut into bite-sized chunks
1 tablespoon garam masala
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 x 400g tin chopped tomatoes
1 x 400g tin cannellini beans, drained and rinsed
1 x 400g tin coconut milk
240ml vegetable stock
large handful coriander, chopped, optional
sea salt
freshly ground black pepper
pappadums or naan breads, to serve

Method

  1. Melt the coconut oil in a large saucepan over a medium-high heat. Add the red onion, yellow pepper, cauliflower and courgette and cook for 3 minutes. Add the spices, mix well and cook for another minute. Stir in the tomatoes and cannellini beans. Mix well, cover and cook for 5 minutes.
  2. Stir in the coconut milk and veggie stock and reduce the heat to medium. Cook for 2 more minutes, top with the coriander, if using, and serve in bowls with pappadums or warm naan breads on the side.
Tags:
healthy
fast
sugar free
wheat free
dairy free
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