Serves: 2
Time to prepare: 10 mins
Time to cook: 20 mins
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Halal, Kosher, Vegan, Wheat-free
Ingredients
1 tbsp sunflower oil
½ large onion, chopped
1½ cloves of garlic, crushed
¼ red pepper, chopped
½ medium courgette, chopped in half lengthways then sliced
50g (2oz) mushrooms, chopped
110g (4oz) veggie mince
400g tin of chopped tomatoes
½ tbsp tomato purée
½ tsp chilli powder
½ tsp paprika
½ tsp cumin
½ tbsp peanut butter
50g (2oz) sweetcorn
50g (2oz) kidney beans, cooked, rinsed and drained
Instructions
Fry the onion and red pepper in the oil until soft.
Add the garlic, courgette and mushrooms and cook until the mushrooms are golden brown.
Add the mince, chilli powder, paprika, cumin, peanut butter, sweetcorn and kidney beans and fry for 4–5 minutes, stirring constantly. (If the mixture sticks and needs a bit of moisture use some of the juice from the tinned tomatoes.)
Add the purée and tinned tomatoes, stir well and simmer for 10 minutes over a low heat.
Serve on a bed of cooked long grain rice (allow 75g (3oz) per person).
