hdpwinter2024

The butter beans in this veggie curry create a satisfying texture. We’ve paired them with dark-skinned aubergine, which is packed with antioxidants

Butter bean curry

tbsp rapeseed oil

onions (320 grams), finely chopped

tbsp ginger

garlic cloves

red chilli

butter beans

bouillon powder

cumin seeds

tbsp medium curry powder

can chopped tomatoes

aubergine (320 grams),

coriander

pouch cooked wholegrain rice

bananas

lime

¼ cucumber

red onion (60 grams), finely chopped

Heat the oil in a non-stick pan over a medium heat and fry the onions for 8 mins until softened. Add the ginger, garlic and chilli, and cook for a few minutes more. Measure 300ml of the liquid from the cans of butter beans into a jug, and mix in the bouillon powder to make a stock (don’t worry if it’s thick or lumpy as it will dissolve in the pan as it cooks).

Stir the cumin seeds and curry powder into the onions, followed by the tomatoes, beans and aubergine. Add the stock. Bring to the boil. Reduce the heat to medium-low, cover and simmer for 30 mins until the veg is tender. Stir in half the coriander. Remove from the heat.

For the raita, toss the bananas in the lime juice. Add the cucumber, onion, chilli and remaining coriander. Warm the rice following pack instructions and serve with half the curry and raita. Cool and chill the rest of the curry and raita to make our butter bean curry wraps. The curry will keep chilled for up to three days. The raita keeps chilled for a day.

Combine pasta with spinach, pesto and tomatoes for an easy healthy meal. Tomatoes contain vitamin C, which will help your body absorb the iron in the spinach

Pesto spinach penne

wholemeal penne

tbsp vegetarian basil pesto

baby spinach

cherry tomatoes

Cook the penne following pack instructions. Meanwhile, heat 4 tbsp of the pesto in a non-stick pan over a medium-low heat. Add the spinach and 2 tbsp water, then cover to wilt.

Drain the pasta and toss with the spinach, the rest of the pesto and the tomatoes. Serve half. Cool and chill the rest. Will keep chilled for three days. Reheat with a splash of water.

Use up the leftovers from our butter bean curry to make these filling wholemeal wraps. They're low in fat and calories, and rich in fibre

Butter bean curry wraps

wholemeal tortilla wraps

½ the butter bean curry (recipe below)

salad leaves

½ the raita (recipe below)

Warm the wraps following pack instructions, or for a few seconds on each side over the gas flame of the hob to create a slight char.

Reheat leftover butter bean curry in a pan over a low heat until piping hot (if it’s quite wet, allow it to reduce slightly). Spread the curry over the centre of the wraps, then top with the salad and the raita. Roll up tightly and serve straightaway.

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Butter bean curry

Pesto spinach penne

Butter bean curry wraps

Top 3 hdpwinter2024 recipes from across the web

The most viewed hdpwinter2024 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butter bean curry

Pesto spinach penne

Butter bean curry wraps

The most viewed hdpwinter2024 recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine