Cheesy Chorizo Curried Beans and Mash
with Cucumber and Baby Leaf Salad
Flip a classic jacket potato on its head by making a mash of it, then pile it up with curried beans before finishing with cheese. A fresh salad on the side adds extra veg to this wholesome vegetarian meal. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
½ unit(s)
Cucumber
(May contain Celery)
1 carton(s)
Butter Beans
60 grams
Mature Cheddar Cheese
(Contains Milk)
1 sachet(s)
North Indian Style Spice Mix
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
40 grams
Mango Chutney
50 grams
Baby Leaf Mix
90 grams
Diced Chorizo
(Contains Milk)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Dressing
20 grams
Butter for the Sauce
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Chop the potatoes into 2cm chunks (no need to peel).
c) Pour the boiling water into a large saucepan with 1/2 tsp salt.
d) Add the potato chunks to the water and cook until you can easily slip a knife through, 15-18 mins.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Trim the cucumber (see ingredients for amount), then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
c) Drain and rinse the butter beans in a sieve. Grate the cheese.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, fry the chorizo until starting to brown, 3-4 mins.
c) add the garlic and North Indian style spice mix and fry until fragrant, 1 min.
d) Stir in the passata, veg stock paste, butter beans and water for the sauce (see pantry for amount). Season with salt and pepper.
e) Bring to a boil, then lower the heat and simmer until thickened, 4-5 mins.
a) Meanwhile, in large bowl, combine the red wine vinegar and sugar for the dressing (see pantry for amount). Add the cucumber, season with salt and pepper, then toss to coat.
b) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
c) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
d) Season with salt and pepper. Cover with a lid to keep warm.
a) Once the sauce has thickened, stir through the mango chutney and butter (see pantry for amount). Taste and season with salt and pepper if needed.
b) Add a splash of water if you feel it needs it. Remove from the heat.
c) Next, add the olive oil for the dressing (see pantry for amount) to the bowl with the cucumber.
d) Just before you're ready to serve, toss the baby leaves through the dressing.
a) Share the mash between your plates and top with the curried beans.
b) Sprinkle the cheese over the beans.
c) Serve with the salad alongside.
Enjoy!
