Spicy Rainbow Veg & Black Bean Curry

Boil half a kettle

Peel your brown onion[s] and chop in half

Crush your garlic open by squashing with the side of a knife and discard the skin

Add the crushed garlic and halved onion to a food processor and blitz until finely chopped – this is your onion & garlic paste

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a very generous drizzle of vegetable oil over a medium heat

Once hot, add the onion & garlic paste, curry powder, ground paprika, chilli flakes (can't handle the heat? Go easy!) and a pinch of salt

Give everything a good mix and cook for 2-3 min or until fragrant

Meanwhile, deseed your peppers (scrape the seeds and pith out with a teaspoon) and chop them into rough, bite-sized pieces

Chop your Tenderstem broccoli in half

Wash your spinach then pat dry with kitchen paper

Add the halved Tenderstem broccoli, chopped peppers and spinach to the pan with a splash of cold water, mix everything together and cook for 1-2 min or until the spinach has wilted

Drain and rinse your black beans

Add the drained black beans and chopped tomatoes to the pan

Add your vegetable stock mix to the pan with 100ml [140ml] [180ml] boiled water and a pinch of sugar

Cook, covered for 6-7 min or until the Tenderstem broccoli is fork-tender and the sauce has slightly thickened – this is your spicy rainbow veg & black bean curry