As we come to the end of National Vegetarian Week, I thought I’d suggest a fitting recipe today... for quick and easy vegetable chilli.
2 onions, peeled and quartered
3 garlic cloves, peeled
1 large The co-operative carrot, peeled and sliced
¼ The co-operative swede, roughly chopped
¼ of a The co-operative cauliflower, broken into small florets
2 tins of kidney beans, drained
1 tin of chopped tomatoes
1tsp ground ginger
2tsp ground coriander
¼ tsp ground cumin
1tbsp of olive oil
½ tsp dried chilli flakes
1tsp chilli powder
400g white rice to serve
Place the onion and garlic into a food processor and whizz a couple of times until finely chopped. Tip the onion into a medium saucepan along with the olive oil and start cooking over a medium heat.
Now do the same with the carrot and swede and place into the pan with the onions.
Next add all the spices and continue cooking for a further 2-3 minutes, stirring every so often.
Add the tin tomatoes and ¼ pint of water and bring to a simmer.
Tip in the kidney beans and cook for 15 minutes.
Finally add the cauliflower and simmer for 8-10 minutes, add a little extra water if necessary.
Season to taste and serve with rice or crusty bread and a dollop of sour cream.
Preparation time: 20 minutes Cooking time: 30 minutes