Red pepper & bean tikka masala

SERVES 2 PREP 10 mins COOK 20 mins EASY V

1 tbsp vegetable oil 1 onion, chopped

2 red peppers, deseeded and cut into strips 1 garlic clove, crushed thumb-sized piece of ginger, grated 1 red chilli, finely chopped ½ tbsp each garam masala and curry powder

1 tbsp tomato purée 415g can baked beans

1/2 lemon, juiced rice and coriander, to serve

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 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.

GOOD TO KNOW vegan • low fat • folate • fibre • vit c • iron • 3 of 5-a-day

PER SERVING 332 kcals • fat 7g • saturates 1g • carbs 45g • sugars 22g • fibre 16g • protein 14g • salt 1.4g

Low cal and 2 of your 5-a-day £4.93 per serving

Trusty baked beans are used in this Indian dish £1.33 per serving