Prep | 5 mins
Cook | 25 mins
Serves | 4
Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 30 Minute meal
INGREDIENTS
⁃ 1tbsp veg oil
⁃ 2x punnets (approx. 800g) of piccolini cherry tomatoes, rough chopped
⁃ 6 salad tomatoes, rough chopped
⁃ 1x 400g tin of cannellini beans
⁃ 1 red pepper, cubed
⁃ 4tbsp tomato puree
⁃ 190ml cold water
⁃ 50g kale (stalks removed) or cavelo nero
⁃ 2tbsp curry powder
⁃ 1tbsp ground cumin
⁃ 1tbsp lemon juice
⁃ Salt and freshly ground black pepper, to taste
METHOD
Heat the oil in a large frying pan then add the tomatoes and fry for 5 minutes. Turn down the heat and simmer for 10 minutes. Add everything else, stir well and cook for a further 10 minutes. Mash half the beans with a potato masher to thicken the sauce. Absolutely Delicious. Enjoy x
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