I’ve made you a curry you can’t refuse!

The short days and cold nights…. who will rescue us from this gloom?

A spicy, thick black bean curry with succulent soy chunks (get them from Holland and Barrett) that keep you feeling full but light and fights inflammation?

Look no further, I have written you a recipe.     



  • 1 tbsp salt
  • 1 tbsp sugar
  • 2 tbsp tandoori masala
  • 1 tbsp paprika
  • 2 tbsp cumin


  • half an onion
  • 4 cloves of garlic
  • 2 peppers (1 orange, 1 red)


  • 3 tins ofblack beans
  • 1 tin of chopped tomatoes
  • vegetable stock
  • half a tin of coconut milk
  • 1 cup of dehydrated soy chunks
  • Allow a scotch bonnet pepper to soak whilst cooking


  1. Fry the seasoning in shallow vegetable oil for 2mins.

2. Finely chop the base and add, covered, regularly stirring on a low heat for 15 mins

3. Add the beans, tomatoes and stock and cover for 45mins on a low heat with the scotch bonnet dunked. Add more coconut milk if it starts to stick

4. After 45mins the beans should have softened. Cook a little longer otherwise. Add the soy chunks, story and cover for 15 minutes

5. Serve with rice and peas and a side salad of spinach


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