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Servings: 2-4
| 1 can of baked beans in tomato sauce |
| 100g cherry tomatoes, cut into halves |
| 1 small onion, roughly chopped |
| 1 tbsp butter (oil for vegan) |
| 1 fresh green chilli, chopped |
| ½ tsp Mandala garam masala |
| Fresh coriander leaves and stalks, chopped |
| ½ red chilli, deseeded and chopped |
| 2 tbsp spring onions, chopped (optional) |
Prepare:
| Dice the onion, cherry tomatoes, chillies and coriander as described in the ingredients and set aside. |
Cook:
| In a pan, melt the butter and fry the onions on a low heat for 3-5 minutes until they develop a nice golden-brown colour at the edges. |
| Add the can of baked beans, chopped green chillies, cherry tomatoes and Mandala garam masala and simmer for 5 minutes until the beans are nicely heated through. I like the tomato sauce to thicken, but if you want to make this dish a little soupier then add a splash of water. |
Garnish:
| Put the beans in a serving bowl and garnish with fresh coriander, chopped spring onions and deseeded and chopped red chillies. |
| Serve on buttered granary toast or with parathas. |
