Ingredients
- 2 tablespoons olive oil
- 1 brown onion finely chopped
- 2 garlic cloves crushed
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 small red chilli, seeds removed, finely chopped
- 1 carrot, peeled, grated
- 1 zucchini grated
- 1 red capsicum, halved, seeded, thinly sliced lengthways
- 1 green capsicum, halved, seeded, thinly sliced lengthways
- 600 g no added salt kidney beans, rinsed and drained
- 5 tomatoes roughly chopped
- 1 tablespoon tomato paste
- ½ bunch coriander, finely chopped
Method
Step 1
Heat oil in a large pan over medium-high heat. Cook onion and garlic, stirring for 5 minutes or until softened.
Step 2
Add cumin, coriander, and red chilli, and cook for further 2 minutes or until fragrant.
Step 3
Add carrot, zucchini, capsicums, kidney beans, tomatoes and tomato paste. Cook over low heat for 15 minutes or until mixture slightly thickens.
Step 4
Allow to cool. Freeze in an airtight container.
Step 5
Once reheated, stir through coriander before serving.
Tip
- Serve with wholemeal flour tortillas, lettuce, tomato and dollop of yoghurt or bake a small sweet potato/potato and top with bean mix and a dollop of yoghurt.
