Tag: veggie cooking

Food Help

3 Bean Chilli

h4rri3t

Now – we all find those odds and ends in the back of the cupboard or that we are given by friends (in my case – Haircot Beans). So I decided to do a lovely veggie version of my fave heart warming meal – Chilli!

Ingredients

  • 1 Red onion
  • 220g Haricot beans
  • 100g dried green lentils
  • 100g Aduki Beans (soaked but uncooked)
  • 500g Jar of Bolognese sauce
  • 1 Knorr Paprike and Sundried tomato stock pot
  • 3 garlic cloves
  • 375g Passata.
  • .5 tbsp tomato paste
  • Mixed herbs to your taste – cayenne, paprike, mixed italian, salt and pepper.

Method

  1. Heat a little oil in a saucepan (with lid available) on a medium heat. Add the chopping red onion and the minced (or crushed) garlic cloves.
  2. Once they are aromatic and the onions are soft, add the herbs and the tomato paste.
  3. All incorporated? Good add the Passatta, Stock Pot, Bolognese sauce, give it a stir.
  4. Add in all the beans/lentils- make sure they are all mixed in together.
  5. Once the mixture is boiling turn down to a simmer and leave on the stove for a hour.
  6. You will know it is done once the beans are tender to the taste. Try and not stir it too much during the simmering process.
  7. If the beans are not tender at this stage – keep on the low heat for 30 mins at a time until they reach the right consistency.
  8. Portion up and enjoy! Best service with rice I feel.

This is super tasty, spicy enough for me, but if you like a kick add more spice to it. I am a mild person – Lemon herb nandos and korma girl right here !

Food Help

Chickpea Coconut Curry

h4rri3t

Cooking is a love of mine. Who doesn’t love a homecooked meal at the end of the day. I am all for the meal prep and so I wanted to share this recipe with you for a lovely slow cooker ready, coconut curry.

Many of these are odd amounts because I hate food waste and so have been try to use up bits and pieces around the house.

Ingredients

  • 50g Leek
  • 2 Shallots
  • 2 Garlic cloves, minced
  • 160g Sweet Potato
  • 300g Chopped Tomatoes
  • 200ml Coconut milk
  • 175g Chickpeas (I used dried and soaked them overnight =cheaper)
  • 1/4 cup of Quinoa uncooked.

Spices wise I used, ground coriander, ground cumin, gram masala, cayenne, crushed chills and pepper – but add whatever is in your arsenal.

Nice and easy method to this one – throw is all in the slow cook for 4 hours on high or 8 hours on low. It might not look that appealling but I promise you it is yummy – you don’t even need to serve with anything. It’s just fine on its own.