Products Used In This Recipe

Mixed Beans in Brine

Grated Sliced

7 Colours Plate

Prep 30 min

Cook 55 min

Serves 4

130g Spinach

1 tbsp Oil

1 cup Cream

1 tin KOO Four Beans Mix, rinsed and drained

½ Onion, finely chopped

1 clove Garlic, crushed

½ tsp Paprika

1tsp Vegetable seasoning

500g Pumpkin

1 tsp Cinnamon

2 tbsp Butter

3 Potatoes, cut into wedges skins on

2 Carrots

150g Cabbage

½ cup Crosse & Blackwell Tangy Mayonnaise

1 recipe of Chicken curry

1 cup KOO Beetroot Grated

Fry the spinach for a few minutes in 1 tbsp of oil.
Pour the cream in the pan and simmer for 5 minutes until the cream reduces, cover and keep warm
Fry the onion and garlic in a pan with1 tbsp of oil for a few minutes.
Add the four beans mix and heat through, season with vegetable seasoning and paprika, cover and keep warm.
Cook the pumpkin in a cup of water for 10-15 minutes until soft and cooked through.
Drain and sprinkle with cinnamon and stir in the butter, cover and keep warm.
Place the potato wedges in an air fryer and cook until crispy and cooked through.
Toss in the vegetable seasoning, cover and keep warm.
Grate the carrots and shred the cabbage and stir together with the mayonnaise.
To plate up, place a spoonful of each dish onto each plate (the spinach, pumpkin, beans, potatoes, slaw, chicken curry and grated beetroot).

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