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Slow-cooker tikka masala-style beans recipe

2 ratings

Chuck all the ingredients into the slow-cooker and get on with your day with this quick and delicious tikka masala-style bean recipe. If you’re feeding a crowd, simply double up the ingredients and freeze any leftovers for up to 3 months in an airtight container. See method

Serves 4
Takes 20 mins to prepare and 6 hours 20 mins to cook
523 calories / serving
Vegetarian

Ingredients

2 red onions, roughly chopped
3 large garlic cloves, thinly sliced
5cm thumb-sized piece ginger, peeled and finely grated
1 red pepper, deseeded and roughly chopped
1 large sweet potato, peeled and cut into 2cm chunks
2 x 400g tins cannellini beans, drained and rinsed
400g tin Grower’s Harvest chopped tomatoes
2 tbsp garam masala
1 tsp ground turmeric
15g coriander, finely chopped
100g baby spinach
80ml double cream
2-pack Hearty Food Co. plain naans

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2195kj
523kcal 26%
Fat
14g 20%
Saturates
7g 33%
Sugars
17g 19%
Salt
0.6g 11%

of the reference intake
Carbohydrate 73.8g Protein 17.8g Fibre 15g

Method

Preheat your slow-cooker to your preferred setting. Add the onion, garlic, ginger, pepper, sweet potato, cannellini beans, chopped tomatoes, garam masala, turmeric, half the coriander and 250ml water. Stir to combine, then cook on high for 4 hrs or on low for 6 hrs.
When you’re ready to serve, stir the spinach into the masala and cook for 1-2 mins until wilted. Season with black pepper.
Preheat the grill to high and cook the naans to pack instructions.
Sprinkle the beans with coriander, then swirl the cream through. Serve with half a warm naan each for scooping.

Tip: If you don’t have a slow-cooker, add the ingredients from step 1 to a large pan, bring to the boil, cover with a lid, then simmer for 1 hr, stirring every 15 mins. Continue from step 2.

See more Slow-cooker recipes