Tuna, olive & spinach spaghetti
Fresh flavours of red onion, spinach, parsley and dill combine with tuna, olives and wholemeal spaghetti to make a balanced and low-calorie supper that's a great midweek dish
Sweet & sour bean curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 4
Skip to ingredients
- 1 small onionroughly chopped
- 30g gingerpeeled and roughly chopped
- 1 tbsp vegetable oil
- 2 tbsp medium curry powder(check it’s gluten-free if necessary)
- 1 tsp ground turmeric
- 400g can black-eyed beansdrained and rinsed
- 400g can butter beans(not drained)
- 1 limejuiced
- 1 tsp light brown soft sugar
- handful of corianderroughly chopped
- 80g natural yogurt
- cooked riceor naan, to serve
Nutrition: Per serving (4)
- kcal199low
- fat5glow
- saturates1g
- carbs24g
- sugars5g
- fibre8ghigh
- protein11g
- salt0.1g
Method
step 1
Put the onion and ginger in a mini food processor or blender with 30ml water and blitz to a smooth paste.
step 2
Heat the oil in a large saucepan over a medium-high heat. Add the onion mixture and cook for 5 mins until golden. Stir in the spices and cook for a further minute.
step 3
Add the black-eyed beans and the butter beans along with the liquid from the can, plus another 50ml water, stirring to combine. Lower the heat, partially cover and cook for 15-20 mins, stirring occasionally until the beans are tender.
step 4
Stir in the lime juice and sugar, then season to taste. Stir in most of the coriander, then serve in bowls, topped with the remaining coriander, a spoonful of yogurt and with rice or naan on the side.
