Okra and tomato masala with crispy beans
Crispy butter beans give the soft tomato masala a roasted contrast while the okra stays tender and intact.
On the table in under an hour, from things you already have.
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Crispy butter beans give the soft tomato masala a roasted contrast while the okra stays tender and intact.
Roast the aubergine hard, then loosen tahini with lemon and water until it pours instead of clumps.
Keep the roasting gentle enough for the aubergine to turn silky, then bring the heat with chilli oil at the table.
The curry stays creamy and the chickpeas on top roast until dry and crisp, giving a one-pot dinner the crunch it usually misses.
Brown the tofu and beans separately so the beans dry out instead of steaming in the tofu's moisture.
Tender squash and earthy lentils get a second texture from white beans roasted until their skins split and crisp.
Tomato butter beans and greens cook together in one saucepan, then go straight onto toast for a complete pantry dinner.
Keep the masala thick enough to sit on warm flatbread, then let everyone tear and scoop at the table.
Roast the aubergine until collapsed at the edges, then add the chickpeas so they stay crisp rather than turning to pebbles.
The beans stay mellow while a spoonful of fragrant chilli oil gives each plate its own level of heat.
Roast the aubergine low on the tray and give the chickpeas their own hot corner, where they turn crisp and nutty.
Toasted pumpkin and sesame seeds add a dry, nutty crunch to the soft tomato beans and crisp sourdough.