Tikka Beans
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • low-calorie cooking spray
- • 1 small onion (peeled and finely diced)
- • 1 garlic clove (peeled and crushed)
- • 1 tsp garam masala
- • 1 tsp ground cumin
- • 1 tsp ground coriander
- • 1/2 tsp mild chilli powder
- • 1/2 tsp turmeric
- • 1/2 tsp smoked paprika
- • 1/2 tsp garlic granules
- • 400 g chopped tomatoes
- • 300 g passata
- • 2 tbsp tomato purée
- • 400 g tin haricot beans (drained and rinsed)
- • 400 g tin butter beans (drained and rinsed)
- • 1 tsp granulated sweetener ((optional))
- • salt and pepper (to taste)
Preparation Steps
Preheat the oven to 160°C.
Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and garlic and cook for 5 minutes, until softened and golden.
Add the garam masala, cumin, coriander, chilli powder, turmeric, paprika and garlic granules. Stir and fry for 2 minutes.
Add the chopped tomatoes, passata and tomato purée, then season to taste with salt and black pepper. Stir well and bring to a simmer.
Add the drained haricot and butter beans and stir. Taste the mixture; if the tomatoes taste a little sharp, add the sweetener (you may not need to add it).
Transfer to an ovenproof dish and cover with the lid. Place into the oven for 45 minutes. The sauce should be thickened and the beans soft and cooked. Serve!