Phils vegetarian chilli con carne! 4 Tbsp oil 1 Brown onion, chopped 2-4 cloves garlic, minced 2 Tbsp mild or hot curry powder 1/2 tsp cumin 1/2 tsp paprika 1 carrot, diced 1 rib celery, chopped 1 capsicum, diced 400g can lentils, drained 400g canned tomatoes 1 cube vegetable stock (makes 250mL) bay leaf (optional) 1 fresh, or 2 dried chillis (more, less, depends how you like it) 400g Can of red kidney beans, drained Fresh coriander, leaves chopped, roots chopped and separate. In a large heavy-based pan heat oil on a medium-high heat. Add onion, and cook until golden, stirring occasionally. Add garlic and chillies, fry for 2 minutes. Add curry powder and spices and fry for a further 2 minutes. If the spices catch, add a little water. Add carrot, celery and capsicum, cook until soft. Add lentils, tomatoes, stock, and season. stir well. Reduce heat to a simmer and reduce until thick. Once thick, taste, adjust seasoning, then add kidney beans and coriander roots. Once the kidney beans are hot, serve topped with coriander leaves. We serve this either on toast (with optional sour cream, diced tomatoes and grated cheese), on wedges, or in flatbreads with lettuce, avocado and tomato. Serves 6-8.
Posted on: Thu, 28 Aug 2014 02:48:49 +0000
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