Satay Beans Recipe

Video Description

Feel-good beans to perk up January 😃 Satay beans Serves 4 Takes 30 mins V DF GF 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 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. #tesco