Cheesy Curried Beans and Mashed Potato
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Cheesy Curried Beans and Mashed Potato

with Cucumber Salad


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

450 grams


2 unit(s)

Garlic Clove

½ unit(s)


(May contain Celery)

1 carton(s)

Butter Beans

60 grams

Mature Cheddar Cheese

(Contains Milk)

1 sachet(s)

North Indian Style Spice Mix

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains Celery)

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

40 grams

Mango Chutney

50 grams

Baby Leaf Mix

Not included in your delivery

50 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Dressing

20 grams

Butter for the Sauce

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2721 kJ
Energy (kcal)650 kcal
Fat26 g
of which saturates13 g
Carbohydrate79.2 g
of which sugars20.9 g
Protein23.5 g
Salt3.22 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Garlic Press
Large Bowl
Large Frying Pan
Potato Masher



a) Boil a full kettle.

b) Chop the potatoes into 2cm chunks (no need to peel).

c) Pour the boiling water into a large saucepan with 0.5 tsp salt.

d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 


a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Trim the cucumber (see ingredients for amount), then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

c) Drain and rinse the butter beans in a sieve. Grate the cheese.


a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the garlic and North Indian style spice mix and fry until fragrant, 1 min.

c) Stir in the passata, vegetable stock paste, butter beans and water for the sauce (see pantry for amount). Season with salt and pepper. 

d) Bring to a boil, then lower the heat and simmer until thickened, 4-5 mins.



a) Meanwhile, in large bowl, combine the red wine vinegar and sugar for the dressing (see pantry for amount). Add the cucumber, season with salt and pepper, then toss to coat.

b) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

c) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

d) Season with salt and pepper. Cover with a lid to keep warm.


a) Once the sauce has thickened, stir through the mango chutney and butter (see pantry for amount). Taste and season with salt and pepper if needed.

b) Add a splash of water if you feel it needs it. Remove from the heat.

c) Next, add the olive oil for the dressing (see pantry for amount) to the bowl with the cucumber. 

d) Just before you're ready to serve, toss the baby leaves through the dressing. 


a) Share the mash between your plates and top with your curried beans.

b) Sprinkle the cheese over the beans.

c) Serve with the salad alongside.