From: Lisa Lisker
If using dried beans, soak overnight, drain, and cook in plenty of
water until tender, about an hour.
- red kidney beans, 6oz.
- oil, 2 tbsp
- onion, 1, chopped
- garlic cloves, 2, crushed
- ground cumin, 1 tsp
- chilli powder, 1/2 tsp (or 1 small fresh chilli, chopped)
- wholemeal flour, 2 tbsp
- ripe tomatoes, chopped, 2 lb.
- tomato puree, 2 tbsp
- vegetable stock cube
- brown sugar, 1 tsp
- salt & pepper to taste
- small carrot, diced
- small potato, diced
- celery sticks, trimmed & diced
- cauliflower florets, 4 oz.
- red pepper, deseeded and sliced
- mushrooms, sliced, 4 oz.
- courgette (zucchini), sliced, 1
- to garnish - avocado slices, chopped parsley.
Otherwise use canned. Heat the oil, add the chopped onion and cook
Add crushed garlic, cumin, and chilli and cook for a minute more.
Stir in the flour, and add the tomatoes.
Add tomato puree, stock cube, sugar, salt and pepper.
Simmer gently for 5 minutes.
The sauce should be quite thick.
Add the carrot and potato, cover the pan, and continue to simmer
for about 10 minutes until the carrot is almost cooked.
Then add the celery, cauliflower and pepper and simmer for 5 minutes.
Finally, add the sliced mushrooms and courgette and continue to
cook, covered until all the vegetables are tender - 5-10 minutes.
Stir in the beans and heat through.
Serve topped garnish. Serves 4-6