Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy beef taco bowl
Ingredients
- 1 tsp olive oil
- 1 large red pepper, deseeded and finely diced
- 500g 5% fat beef mince
- 1 tbsp chipotle paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 200g can chopped tomatoes
- 2 tbsp tomato purée
- 20g coriander, stalks chopped, leaves reserved
- 2 red onions, thinly sliced
- 2 limes, juiced
- 2 x 250g pouches cooked microwave wholemeal basmati rice
- 400g can black beans, drained
- 200g cherry tomatoes, halved
- 198g can sweetcorn (salt- and sugar-free)
- 2 small avocados, sliced
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