This vegan feast made by Shelina Permalloo on Cooking with the Stars combines Mauriitian flavours of rougaille – a richly spiced tomato sauce – with a fruity, spicy pineapple pickle. Using ready-prepared tarka dal and cauliflower popcorn means this dish can be made as a relatively speedy midweek dinner or shared lunch with friends.
Shelina Permalloo
After winning MasterChef in 2012, Shelina Permalloo has been fully immersed in the food world as a professional cook and writer. She has worked at Michelin-starred restaurants, written two cookbooks and regularly appears on TV and radio.
45MIN
Total time
Ingredients
Servings
4
For the pineapple pickle
1 tin
(432 g)
(432 g)
pineapple chunks in juice, drained
1 tbsp
white wine vinegar
1
red chilli, roughly chopped
deseeded if you like
1 tsp
M&S Remarksable Value granulated white sugar
For the butterbean rougaille
1 tbsp
vegetable oil
1
medium onion, thinly sliced
1 tsp
garlic paste
1 tsp
ginger paste
1 tbsp
sweet paprika
2 sprigs
thyme
2 tins
(800 g)
(800 g)
M&S Italian chopped tomatoes
2 tins
(800 g)
(800 g)
butter beans, drained
1
red chilli, finely chopped
1 tsp
M&S Remarksable Value granulated white sugar
2 tbsp
coriander leaves, roughly chopped
To serve
2 packs
(450 g)
(450 g)
M&S Plant Kitchen cauliflower popcorn
2 packs
(500 g)
(500 g)
M&S tarka dal
1
M&S flame baked roti
Nutrition per serving
Calories
870kcal
Fat
14.5 g
Saturates
6.8 g
Sugars
32.4 g
Salt
3145.1 mg
