Mexican Black Bean Tray Bake
2nd January 2022
Portobello Mushroom & Cannellini Bean Tray Bake
13th January 2022
Ingredients
Makes 6 portions
4 Large Parsnips
4 Large Carrots
1 400g Tin of Coconut Milk
1 Large Red Onion
3 Cloves of Garlic
2 Inches of Fresh Ginger
2tsp Chilli Flakes
2tsp Paprika
2tsp Garam Masala
1tsp Cumin
350ml Boiling Water
Salt & Pepper
Juice of 1 Lime
Fresh Coriander
Olive Oil for Cooking
Optional Toppings:
Harissa Yogurt: 1tsp Coconut Yogurt, 1tsp Harissa paste, juice of 1/2 Lime
50g Grated Tofu: Drizzle in oil and bake for 10 minutes
Method
45 Minutes Cooking time
Pre-heat oven to 200c.
Rinse then slice your carrots and parsnips, place on a baking tray, drizzle in olive oil and roast in the oven for 20-25 minutes until golden (check throughout). Roasting your vegetables will give the soup a slightly sweeter, creamier consistency.
Whilst the veggies are roasting, finely slice your onion and coriander and prepare your spices.
Add olive oil to a warm pan, crush in some garlic and add your onions. Fry until brown, before adding the chilli flakes, ground spices and fresh ginger. Season with salt and pepper.
Once the root veggies are out of the oven, carefully pour into the pan and top with boiling water. Boil then simmer for 20 minutes.
Take the pan off the heat and leave to settle, before adding the coconut milk, coriander and lime juice.
Blend thoroughly and leave to cool. Portion up and store in airtight containers in the fridge or freezer. Perfect for lunch during a busy working week!
Enjoy!
