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Ingredients
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can tomatoes - 200g, chopped
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celery - 2 sticks, chopped
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can red kidney beans - 200g, rinsed
and drained
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onion - 1, chopped
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garlic - 1 clove, crushed
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mushrooms - 175, sliced
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courgettes - 1, sliced
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green pepper - 1, seeded and diced
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hot chili powder - 1 tsp
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ground cumin - 1 tsp
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ground coriander - 1 tsp
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tomato puree - 1 tbsp
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passata - 75ml
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tomato ketchup - 1 tbsp
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ground black pepper and salt
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sprigs of fresh coriander - to garnish
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natural yogurt and cayenne pepper - to
serve
Method
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Cook the garlic, celery,
courgettes, onion, mushrooms and green pepper in a large pan,
mix well.
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Add the tomato puree, tomato
ketchup, tomatoes, passata, and kidney beans.
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Then, add all the spices, season
with pepper and salt, mix well.
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Cover the pan, bring to the boil
and simmer for 25 minutes, stirring occasionally until the
vegetables are tender.
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Serve on cooked brown rice with natural yogurt,
sprinkled with cayenne pepper, and garnish with fresh coriander
sprigs. Serves 2.
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