Easy gluten free bean and corn salad

Are you stuck for something to cobble together from the tins in your cupboard? I was under the pump for time, and threw this together. No cooking, just combining. Of course, tinned ingredients are bland, so you will have to add plenty of your favourite seasonings. I have listed what I used, but you can substitute your favourites if you like, but you will need some salt, no matter what you do.

Two 440g tins of beans (you can use whatever you prefer, I had red kidney beans and cannelloni, but you could use chickpeas, even lentils – whatever you happen to have in the cupboard);

One 440g tin of creamed corn;

Two or three (depending on size) spring onions, chopped;

Cherry tomatoes and snowpeas for decoration (or whatever you have);

Generous pinch of salt;

1 tsp of ground cummin;

1 tsp of ground coriander.

Drain the beans and place in a bowl. Put the creamed corn in another bowl and mix through the seasonings. Add corn mixture and chopped spring onions to the beans, and mix thoroughly – the corn is like a dressing. chop the snow peas and tomatoes, or whatever you want (fresh herbs if you have them) and decorate the top.

The work of minutes!

Lentil and mushroom curry – gluten free, vegetarian and vegan!

This is very quick and easy to make.  With chopping time, you can have this on the table in half an hour tops.  The curry paste I use does not have any dairy or any shrimp paste, so it is suitable for vegetarians and vegans.  You will get four bowls out of this so it really needs an accompaniment.  I served it with Quinoa and Haloumi salad.

Lentil and mushroom curry

Lentil and mushroom curry

1 tbsp oil

1 heaped tbsp red curry paste (Thai)

1 onion, chopped finely

1 tin of lentils, drained

1 tin of coconut milk

4 large field mushrooms, thickly sliced

100g frozen spinach

 

Heat oil in a frying pan, add onion and curry paste, fry for one minute, stirring occasionally.  Add lentils and mushrooms and stir to combine.  Add frozen spinach, bring to boil then reduce to simmer.  Clamp on the lid and simmer slowly for 10 minutes.