Vegan red pepper & bean tikka masala

• vegetable oil↗1 tbsp tbsp
• onion↗1

  chopped

• red peppers↗2

  deseeded and cut into strips

• garlic clove↗1

  crushed

• ginger↗thumb-sized piece of

  grated

• red chilli↗1

  finely chopped

• garam masala↗½ tbsp tbsp
• curry powder↗½ tbsp tbsp
• tomato purée↗1 tbsp tbsp
• baked beans415g can g
• lemon↗½

  juiced

• rice↗

  and coriander, to serve

Step-by-step instructions

1. 1

   Heat the oil in a saucepan over a medium heat, add the onion and red peppers with a pinch of salt and fry until softened, around 5 mins. Tip in the garlic, ginger and red chilli along with the spices and fry for a couple of mins longer.

2. 2

   Spoon in the tomato purée, stir, then tip in the baked beans along with 100ml water. Bubble for 5 mins, then squeeze in the lemon juice. Serve with the rice and scatter over the coriander leaves.