Here’s a hot veggie dish, for all those fire lovers. Chilli’s the word here, even though I’ve taken the seeds out of the Scotch bonnet – the beast has been tamed, but it’s still wild!
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, roughly diced
- 2 garlic cloves, finely chopped
- 2 celery sticks, sliced
- 1 heaped tsp ground cumin
- ½ tsp ground allspice
- 1 red pepper, cored, deseeded and cut into small chunks
- 1 yellow pepper, cored, deseeded and cut into small chunks
- 300g (10½oz) button mushrooms, quartered
- 2 × 400g cans chopped tomatoes
- 1 hot red chilli (ideally Scotch bonnet), deseeded and finely chopped
- 2 × 400g cans red kidney beans, drained and rinsed
- 1 tbsp Reggae Reggae Tomato Ketchup (or equivalent)
- ½ tsp soft dark brown sugar, or to taste
- 1–2 tsp soy sauce, or to taste
- boiled white long-grain rice, to serve
1. Heat the oil in a large saucepan over a medium–low heat. Add the onion, carrot, garlic and celery and cook, stirring occasionally, until softened.
2. Add the cumin and allspice and cook, stirring, for 2 minutes. Add the peppers and cook for 2 minutes until softened, then add the mushrooms and cook for another 2 minutes, stirring occasionally. Add the tomatoes, chilli and kidney beans and give it all a good stir. Finally, add the tomato ketchup and sugar.3. Cover and cook over a gentle heat, stirring occasionally, for 30 minutes. Season to taste with the soy sauce and add a little more sugar if necessary. Serve with rice.
Recipe from Spice it Up, Mitchell Beazley £18.99
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