C46 Shakahari Keema Beans

Ingredients

For 1	Continued...
1 tbspn oil	2 tspn tomato purée
50 gm meat free mince	1 small tin kidney beans (see note 1)
150 ml c46 curry base sauce (see note 2)	1 tspn ground coriander
1½ tspn hot chilli powder	¼ tspn salt
3 tbspn chopped tomatoes	1 tspn methi (dried fenugreek leaves)

Cooking - 5 min

Heat the oil in a pan over a medium heat.
Add the ‘mince’, chilli powder and about 40 ml of c46 base sauce and cook, stirring, for 1 min.
Add 80 ml of c46 base sauce, chopped tomatoes, tomato purée, salt and beans and cook, stirring, for 2 min, adding c46 base sauce as needed to produce the required consistency.
Add the ground coriander and methi and cook for 3 min, stirring regularly, adding c46 base sauce as needed to produce the required consistency.

Serving

Serve with rice.

Notes

(1) Any beans or chickpeas can be used in this recipe. As a tasty alternative try substituting the beans and chopped tomatoes with a small tin of baked beans - delicious!
(2) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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