VEGETABLE CHILLI
This is a delicious, hearty meal that you can make a big batch of so you have leftovers for later. Don't be alarmed by the addition of cocoa powder - it truly elevates and deepens the flavours!
INGREDIENTS
Serves 4
Vegetable oil
1 onion, finely chopped
4 garlic cloves, minced
Thumb-sized piece fresh ginger, minced
2tbsp tomato puree
1tbsp garam masala
1tsp salt
1tsp ground turmeric
1/2tsp mild chilli powder
1/4tsp black pepper
400g tin chopped tomatoes
400g tin chickpeas, drained and rinsed
Handful green beans, halved
1 carrot, peeled and cut into 1cm-thick coins
1 head cauliflower, broken into florets
200ml vegetable stock
METHOD
1
Preheat some oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until softened.
2
Add the garlic and ginger and cook for another minute. Follow with the tomato puree, garam masala, ground turmeric, chilli powder, salt and pepper. Fry for another 30 seconds, until fragrant.
3
Add the chopped tomatoes, chickpeas, green beans, carrot and cauliflower. Stir well, then pour over the stock. Note, it will look like there is not enough liquid, but the vegetables will release a lot of moisture as they cook. Bring to a boil, then reduce the heat and simmer for around 25 minutes, stirring regularly, until the cauliflower is tender (a fork should glide through the cauliflower with ease).
4
Serve!
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