Baked beans are so versatile. These beans are a pure comfort meal with the spiced baked beans and extra vegetables. The dish can be had on toast, mixed with pasta, had with rice, chapattis and also just on its own.

Recipe (salt free, oil free):
Serves 2,
Baked beans rinsed – 1 tin/400g
Chestnut mushrooms sliced – 150g
Carrot grated – 1
Onion sliced – 1
Red pepper diced – 1/2
Green pepper diced – 1/2
Tomato chopped – 1
Tomato puree – 1tbsp
Garlic clove sliced – 1
Ginger minced – 1tsp
Green chillies minced – 1/4tsp
Cumin seeds – 1tsp
Coriander cumin powder – 1tsp
Amchoor powder – 1/2tsp
Turmeric – 1/2tsp
Sweet red pepper flakes – 1tsp
Paprika – 1/2tsp
Garam masala – 1/4tsp
Almond milk – 120ml
Fresh coriander chopped – 1tbsp

Toast the cumin seeds in a hot pan for a couple of minutes. Add the onions, grated carrot, garlic, ginger and green chillies. Cook on a medium heat for 8 to 10 minutes, stirring occasionally. If the vegetables start to stick, add a splash of water. Once the vegetables have softened, add all of the spices, the tomato and tomato puree. Mix together and cook for 5 minutes on a low heat. Add the peppers and mushrooms. Cook for 5 to 8 minutes until the mushrooms and peppers are cooked. Stir in the baked beans and the milk. Let it simmer for a few minutes on a low heat. Add the fresh coriander.

Original recipe:
Masala Beans by Anjula Devi