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Easy spiced chickpea & butterbean curry

This is a super tasty easy wholesome dinner that will have you looking for more! Great served with rice/quinoa/noodles or even perfect on its own!

Takes 15 minutes

Serves 4 



2 cloves of garlic
1 thumb sized piece of ginger
¾ red chilli
1 leek
1 x 400g tin butter beans
1 x 400g tin chickpeas
1 x 400ml tin coconut milk
1 x 400ml tin chopped tomatoes
1 sweet red pepper
200g oyster mushrooms
2 Tbsp curry powder
2 Tbsp tamari
Pinch of salt
Black pepper to taste



  • Finely chop the leek, garlic, ginger, chilli, mushrooms and red pepper.
  • Put a wide bottom pan on a high heat
  • Add 1 Tbsp oil
  • Add the prepped, ginger, leek and chilli and cook for a couple of minute stirring regularly
  • Add the red pepper and mushrooms a pinch of salt and cook for a further 2 minutes stirring regularly.
  • Add the coconut milk, tinned tomatoes, tinned butter beans, tinned chickpeas, curry powder and the tamari.
  • Bring to the boil.
  • Once boiling reduce to a simmer
  • Taste and season with salt and black pepper and enjoy!


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