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Indian bean hotpot

Manju Malhi from Great Food Bites
Store cupboard ingredients make for a stylish meat-free supper or side dish in this easy-to-make hotpot from Manju Mahli

Indian bean hotpot

Method

1. Melt the butter in a saucepan and add the onions and garlic. Fry for 5 minutes, until golden brown.

2. Stir in the curry powder and tomatoes and cook over a high heat for 5 minutes, until the butter rises to the surface. The mixture should resemble a thick dark red paste.

3. Add the mixed pulses and ginger, season with salt, and stir well, mashing a few beans as you stir. Cook for 3-5 more minutes.

4. Pour in 125ml hot water and cook over a gentle heat for another 5 minutes.

5. Scatter over the chopped coriander and serve with plain rice, pitta bread or a jacket potato. Accompany with a green salad.

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Serves: 2-4

Prep: 20 min
Cook: 20 min

Ingredients
50g Butter
1 onion, peeled and chopped
2 garlic cloves, sliced
1 tsp hot curry powder
1 x 200g tinned chopped tomatoes
1 x 400g canned mixed pulses, drained
2.5 cm fresh ginger root, grated
pinch Salt
2 tbsp chopped Coriander