Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Smoky Black Bean Tacos
These black bean tacos are deeply savoury thanks to cumin, smoked paprika and tomato paste cooked down into the beans.
They come together quickly and taste brilliant finished with crunchy cabbage, avocado and a squeeze of fresh lime.
Method
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- Heat the olive oil in a saucepan over a medium heat and cook the red onion for 5 minutes until soft.
- Add garlic and cook for 30 seconds, then stir in tomato purée, cumin, smoked paprika and ground coriander.
- Cook the spice paste for 1 minute, then add the black beans and vegetable stock.
- Simmer for 8 to 10 minutes, mashing some beans against the pan to thicken the mixture.
- Season with salt and lime juice.
- Warm the tortillas in a dry pan or microwave until pliable.
- Fill each tortilla with smoky black beans, shredded cabbage and avocado.
- Finish with chopped coriander and serve immediately.
Ingredients
- Sea Salt, to taste
- 1 Lime juiced
- 1 tbsp Olive Oil
- 0.5 tsp Ground coriander
- 120 ml Vegetable Stock hot
- 8 Corn tortillas warmed
- 2 x 400 g tins Black beans drained and rinsed
- 1 tsp Smoked Paprika
- 120 g Red Cabbage shredded
- 1 Avocado sliced
- 1 Red Onion finely diced
- 3 Garlic Cloves minced
- 15 g Fresh coriander chopped
- 1 tsp Ground cumin
- 1 tbsp Tomato purée
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