Serves 2-3
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To serve:

  1. Heat the oil in a pan over a medium-high heat. Sauté the onion and garlic for 5-7 minutes until golden.
  2. Stir in the ginger, pepper and spices and cook for another 1-2 minutes.
  3. Add the kidney beans, passata and maple syrup. Bring to a boil for 2-3 minutes, then reduce the heat and simmer for 15-17 minutes until the peppers are tender and the sauce has thickened. Add a splash of water to thin the stew, if needed. 
  4. Remove from the heat and gently stir in the mango. Season to taste and serve with wholegrain rice, lime wedges and a sprinkle of coriander.

Nutrition Facts

Per Serving 563kcals, 4g fat (0.5g saturated), 103.8g carbs, 15g sugars, 32.9g protein, 22.9g fibre, 0.022g sodium

Gluten-freeDairy-freeDinnerVeganFreezer-friendlyMeat-freeVegan DinnersFamily mealsFree-fromBudget mealsComfort foodMake it HealthyVegetarian

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