Packed with flavours and super fillling, this vegan curry will be a tea time favourite
Here we have a spicy butterbean, mushroom and spinach bhaji for your healthy dinner party show-stopper.
This aromatic vegan curry is packed with prebiotic fibre, protein, iron and B vitamins. Bear in mind that you can make this in advance until the end of step three!
Add oil to a large frying pan and gently fry spices for 30secs, stirring all the time. Add onion and garlic and fry for another 2-3mins.
Stir in mushrooms and butterbeans and cook for another minute. Add tomatoes, tomato purée, chillis, veg stock and season. Simmer for 20mins, stirring frequently, until sauce thickens. Add more stock if needed.
Stir in spinach and cook until wilted. Add coriander, stir, then squeeze over the lime. Taste for seasoning. Serve with rice or naan bread and mango chutney.
