This smokey and flavorful pan-casserole is perfect in just 15 minutes, making it a wonderful winter warmer to brighten dark nights. 

Everyone seems to be full of cold at the moment, so serve them this spicy, smokey, nutrient packed casserole.

Fragrant turmeric, smoked paprika, cumin and ginger flavour the tender cannellini beans (I used canned beans to reduce the cooking time). Throw in some nutrient-packed kale and scatter liberally with parsley to bring the flavours together. 

Serve with mashed sweet potatoes for the healthiest of comfort foods. 

Serves 2 

1 tbsp olive oil 
1 onion, chopped roughly 
2 cloves of garlic, crushed 
1 tbsp tomato puree
1 tsp turmeric 
1 tsp cumin 
1 rounded tsp smoked paprika 
1/2 tsp ground ginger
1/2 tsp dried chilli flakes 
1 can chopped tomatoes 
1 can cannellini beans, drained and rinsed
2 generous handfuls of kale, stalks removed 
Juice of 1 unwaxed lemon 
Pinch of sea salt and pepper 
Handful of flat-leaf parsley, chopped roughly 

1. Add the olive oil and onion to a pan and cook over a medium heat for 2-3 minutes until the onion is softened but not browned. Add the garlic and cook for another minute. 
2. Stir in the tomato puree, turmeric, cumin, smoked paprika, ginger and chilli flakes. Add the chopped tomatoes, cannellini beans and kale and cook over a medium heat for 10 minutes.
3. Squeeze in the lemon juice, sea salt and pepper and stir through to combine. Finish by stirring through the parsley. 


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