A Cannelinni Bean & Soya Mince Kheema

When I first had soya mince at a young age I really questioned in my mind if what I was eating was actually vegetarian. It looked so similar to mince that I didn’t like the texture! As my palette matured over the years, I have very much come to loving it. I use it a lot, as a good source of protein!

I thought to team it up with some beans to make it even more healthier. The end result was a great seasoned and spiced curry which made me feel good after I had eaten it!

INGREDIENTS

300g frozen soya mince
1 tin cannellini beans drained and rinsed
1 medium white onion finely chopped
½ tsp grated ginger
2 garlic cloves crushed
1 cup water
100-150g tomato passata
1 tbsp sunflower oil
¼ tsp mustard seeds
2 cloves
¼ tsp dried chilli flakes
Pinch of asafoetida
¼ tsp turmeric powder
½ tsp ground cumin & coriander powder
½ tsp salt or to taste
1 tsp tavafry masala/garam masala

METHOD

• Heat the oil in a medium saucepan, sauté the onion, garlic and ginger along with the mustard seeds, chilli flakes and asafoetida

• Add a little water and throw in the dry spices, stir well and lower the heat

• Pour in the passata with salt and cook on a low simmer for 7-8 minutes

• Carefully add the soya mince along with a cup of water and combine well with the masala sauce. Cover and simmer for a further 10 minutes

• Drop in the beans and mix, simmer for a further 10 mins on a low heat

• Finish off garnishing with freshly chopped coriander. Serve with some chapati, rice or both! Enjoy x

Advertisements