Balance healthy ingredients beautifully with this vegetarian casserole recipe.
This meal served as six portions provides 217 kcal, 8g protein, 40g carbohydrate (of which 28g sugars), 3g fat (of which 0.5g saturates), 9g fibre and 1.9g salt per portion.
1 tbsp vegetable oil
2 onions, quartered
1 garlic clove, crushed
250g/9oz chestnut mushrooms, halved
2 aubergines, cut into large chunks
2 x 400g/14oz can borlotti or butter beans
75g/3oz brown sugar
1 tsp smoked paprika
100ml/3½fl oz vegetable stock
100g/4oz tomato ketchup
1 tbsp Dijon mustard
30ml/1¼fl oz sherry vinegar
1 tbsp chopped fresh parsley
Heat the oil in a heavy-based frying pan. Fry the onions and garlic on a medium heat for five minutes or until golden-brown and softened.
Add the mushrooms and aubergines and cook for 10 minutes.
Stir in the borlotti beans, muscovado sugar, paprika, vegetable stock, molasses, tomato ketchup, mustard, sherry vinegar and parsley and bring to the boil. Cover and simmer for 45 minutes.
Serve with yoghurt and flatbread.
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