• 200g black beans Black Beans, canned, drained
• 120g basmati rice Basmati Rice, boiled
• 80g butternut squash Butternut Squash, roasted
• 80g carrots Carrots, raw
• 80g onion Onion
• 150g chopped tomatoes Chopped Tomatoes, canned
• 6g garlic Garlic
• 5g ginger Ginger, fresh
• 1 tsp each cumin, turmeric & garam masala
• fresh coriander

1. 1

   Prep everything first: wash and trim the butternut squash and carrot, then measure out the sauce ingredients.

2. 2

   Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.

3. 3

   Warm the black beans in a pan with a splash of water and the seasoning, lightly crushing a few to thicken.

4. 4

   Soften the onion for 5 minutes, add garlic, ginger and spices for 1 minute, then pour in the tomatoes and simmer for 10 minutes into a thick masala.

5. 5

   Meanwhile, steam or stir-fry the butternut squash and carrot for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: basmati rice first, then the veg and black bean, spooning over any remaining sauce. Finish with the fresh coriander.

Tap ingredients and steps to tick them off as you cook.