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Satay beans recipe

Satay beans recipe

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Created by The Tesco Real Food team

Beans have been cool for a while now; they’re budget-friendly, uber-versatile and good for you too. Try our hearty, warming recipe that’s perfect for cooking in bulk to see you through the week.​ See method

Ingredients

  • 1½ tbsp vegetable oil
  • knob of fresh ginger, peeled and finely grated
  • 2 garlic cloves, crushed
  • 1 red chilli, finely chopped, reserving a little to serve (or 1 tsp dried chilli flakes)
  • 2 x 400g tins cannellini beans, drained and rinsed
  • 300g cherry tomatoes, halved
  • 1 tbsp mild curry powder
  • 3 tbsp crunchy peanut butter
  • 400ml tin light coconut milk
  • 1 tbsp soy sauce
  • ½ tbsp honey
  • 200g Tenderstem broccoli
  • 125g baby spinach
  • 10g fresh coriander, leaves picked, to serve
  • 1 lime, cut into wedges, to serve
  • baguette, to serve

For the crunchy topping

  • 1 tbsp roasted salted peanuts, roughly chopped
  • 1 tbsp sesame seeds
  • 2 tbsp crispy onions
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

    1780kj
    426kcal     21%

  • Fat

    24g 34%

  • Saturates

    8g 40%

  • Sugars

    8g 9%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 29g Protein 18.3g Fibre 12.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. 
  2. Heat 1 tbsp of the oil over a medium-high heat in a large frying pan or cast-iron dish. Fry the ginger, garlic and most of the chilli for a couple of mins until fragrant, being careful to ensure it doesn’t catch. 
  3. Add the cannellini beans, cherry tomatoes and curry powder. Fry for a minute before adding the peanut butter, coconut milk, soy sauce and honey. Bring to a gentle boil, then reduce the heat to a simmer and cook for 10 mins. 
  4. Meanwhile place the Tenderstem broccoli on a baking tray and drizzle over the remaining ½ tbsp oil. Season, then roast in the oven for 10 mins. 
  5. Stir the spinach into the beans and allow to wilt. 
  6. Mix together the crunchy topping in a small bowl. 
  7. Serve in bowls with the roasted broccoli, coriander leaves, reserved chilli, lime wedges and the crunchy topping, alongside the bread.

Tip: Most beans would work well in this, try butter bean or haricot if you like.

See more Vegetarian recipes

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