Coronation Bean Salad

Coronation chicken is a real 1970’s style recipe but the dressing works fantastically with beans, Its not typically that spicy hot so you can up the heat if you want it - this makes plenty of coronation sauce which will keep a few days in the fridge .

A plant based protein power hours - serves 4

Coronation Dressing

1/2 tbsp oil

1 small white onion chopped

2tsp medium curry powder

3tbsp of chutney of choice - I used a mango one

100ml hot water or stock

1tbsp tomato paste

juice of 1/2 a lemon

250ml Greek style yogurt or half mayo and half yogurt

To Finish

2 tins of beans of choice

1/2 mango sliced

2 or 3 tbsp fresh chopped coriander

Heat the oil and cook the onion until soft, tip in the curry powder and a splash of water and cook for about a minute, add the stock, tomato paste, chutney, stir well and simmer gently for about 10 minutes. Strain and set aside until cool, whisk in the yogurt and/or mayo.

Use half to dress the beans, stir through the mango and coriander and serve with loads of salads and some crusty bread to mop up the juices.

You can store the rest in the fridge for a few days and it will be great with prawns, or cooked chicken for the original coronation recipe.