Ingredients
17 total- 432g tin pineapple chunks, drained
- 1 tbsp white wine vinegar
- 1 red chilli, roughly chopped (deseeded if you like)
- 1 tsp sugar
- 1 tbsp vegetable oil
- 1 medium onion, thinly sliced
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp sweet paprika
- 2 fresh sprigs thyme
- 2 x 400g tins chopped tomatoes
- 2 x 400g tins butter beans, drained
- 1 red chilli, finely chopped
- 2 tbsp fresh coriander leaves, roughly chopped
- 2 x 225g packs M&S Plant Kitchen Cauliflower Popcorn
- 2 x 250g packs M&S Tarka Dahl
- 4 M&S Flame Baked Roti
Method
8 stepsStep 1
To make the pineapple pickle, put the drained pineapple, vinegar, red chilli and 1 tsp sugar into a food processor and pulse until combined but still with some texture. Season to taste and set aside.
Step 2
Start the butter bean rougaille. Heat the oil in a wok or large frying pan over a medium heat. Cook the onion for 4-5 mins until beginning to soften, season, then stir in the garlic and ginger pastes then cook for 1 min more.
Step 3
Add in the paprika and thyme, along with the tomatoes and bring to the boil. Reduce the heat and cook, stirring occasionally until the mixture thickens slightly, about 15 mins.
Step 4
Meanwhile, cook the cauliflower popcorn according to pack instructions.
Step 5
Stir the butter beans, chilli and remaining 1 tsp sugar into the rougaille sauce then season to taste. Add a dash of water if the mixture is too thick.
Step 6
Cook the tarka dahl and rotis according to pack instructions.
Step 7
Remove the rougaille from the heat and stir in the coriander.
Step 8
To serve, top the rougaille with cauliflower popcorn, with the tarka dahl, pineapple pickles and rotis on the side.