Capsicum and Cannellini Masala

Capsicum and Cannellini Masala - A simple but tasty curry with a great protein hit from the beans.

   
Servings: 2 yield(s)
Ingredients
  • 1 tbsp Olive oil
  • 1 Red onion - diced
  • 2 medium Capsicums (bell peppers) - cut into strips
  • 1 clove Garlic - minced
  • 2.5 cm fresh Ginger - finely chopped
  • 1 small Red Chilli - finely chopped OR 1/4 tsp cayenne pepper
  • 2 tsp Curry powder
  • 2 tsp Garam Masala
  • 1 tbsp Tomato paste
  • 400 g tin Cannellini Beans - drained OR 125g dried Cannellini beans
  • 200 ml Tomato Purée OR Passata
  • 0.5 Lemon - juiced
Instructions
  1. Sauté the onion and capsicum in a large saucepan, over a medium heat, until just soft – 5 to 7 minutes.
  2. Add the garlic, ginger, chilli, curry and garam masala and cook, stirring, for a couple of minutes.
  3. Add the tomato paste, beans and tomato puree and simmer for 5 minutes.
  4. Add the lemon juice.
  5. Serve over rice, topped with the coriander leaves.
Recipe Notes

*If using dried beans – soak overnight.  Drain and place in a large saucepan.  Cover well with cold water and bring to the boil.  Simmer until cooked, about 30 minutes. **If you have no garam masala, you can make your own Garam Masala