Ingredients

The following ingredients have 2 Servings
  • 3 Shallots (diced)
  • 2 Garlic clove (crushed)
  • 15 g Fresh ginger (finely chopped)
  • 0.5 Red chilli (small; finely chopped)
  • 2 tbsp Curry powder
  • 0.5 tsp Cumin seeds
  • 1 pinch Sea salt and black pepper
  • 200 g Birds Eye Mexican Bean Mix
  • 400 g Chopped tomatoes (canned)
  • 100 ml Light coconut milk
  • 100 ml Vegetable stock
  • Coriander and rice for serving

Instruction

  • Heat a little oil in a large pan and add the shallots. Cook on low for 2 minutes, stirring constantly.
  • Add the garlic, ginger and chilli, stir and cook for 1 minute.
  • Add the curry powder, salt and pepper and cumin seeds and stir.
  • Put the Birds Eye Bean Mix in the pan and mix well.
  • Add the chopped tomatoes, coconut milk and vegetable stock.
  • Stir and simmer for 10 minutes.
  • Serve with rice.