Ingredients

• Ingredients Ingredients for the main curry: Pack of Squeaky Bean Kick of Tikka chicken style pieces X1 red bell pepper, diced X1 tin of butter beans   For the sauce: 2 tablespoons of olive oil 1 large onion, diced small 1 tablespoon grated fresh ginger 2 cloves garlic, minced 1 tablespoon garam masala 1 teaspoon curry powder 1 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon salt 3 ounces tomato paste 1 (13.5 oz) canned full fat coconut milk   For serving: 4 cups of basmati rice Vegan naan bread Chopped coriander to season

Preparation

• Method Add 2 tablespoons of olive oil in a pan over medium-high heat. Saute the onion for 3-4 minutes, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer for 5-10 minutes, stirring frequently. Once finished, put this mixture to one side. In another pan on medium heat, add some olive oil and cook the diced pepper until softened. Then, add the tin of butter beans, stir and leave for 1 more minute. Add the pack of tikka pieces, stir so all the ingredients are combined and turn down the heat to low. Take your sauce and slowly start adding the mixture to the ingredients. Keep this on a low heat and slowly cook until the ingredients start bubbling. We suggest serving with basmati rice, vegan naan and a sprinkle of chopped coriander for the ultimate curry experience!