Slow-cooker tikka masala-style beans recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 2195kJ 523.0kcal
- Fat
- 14g
- Saturates
- 7g
- Salt
- 0.6g
- Sugars
- 17g
of the Reference intake
Carbohydrate 73.8gProtein 17.8gFibre 15.0g
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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
