Curried Fennel & Butter Bean Traybake
This simple, hearty traybake is perfect for any midweek lunch or dinner. Creamy and ever-so-slightly spicy, it's a real winner with some crusty bread.
Substitutes:
- No butter beans? Try it with cannellini beans, haricot beans or chickpeas instead.
- No lemon? Use lime instead.
- No curry powder? Use garam masala instead.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 2
Ingredients:
2 fennel (thinly sliced)
1 tsp ground turmeric
1 tsp curry powder
2 tbsp olive oil
400 g butter beans (drained weight)
200 ml vegetable stock
1 tsp lemon zest
salt (to taste)
4 slices of bread (for serving)
Recipe:
Preheat the oven to 220C/200C fan/gas mark 8, and line a tray with baking paper. Slice the fennel lengthwise and add to the tray. Drizzle with olive oil and season with the turmeric and curry powder. Mix everything to coat well, then roast for 20 minutes.
After 20 minutes, remove the tray from the oven and add the drained beans, vegetable stock, lemon zest and a generous pinch of salt. Mix well and roast for another 20 minutes. When the fennel is soft and the stock has reduced slightly, it’s time to serve.
Divide between two bowls and serve with your choice of toasted bread. Tuck in and enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
