Recipe Ingredients
- A little oil (any you have is fine, but one without a strong flavour – such as vegetable oil – is best)
- ¼ Onion, finely chopped
- 1/2 brown onion, chopped
- 3 garlic cloves, finely chopped
- 2 carrots, roughly chopped
- 2 potatoes, chopped into chunks
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Veg stock – 1/2 stock cube mixed with enough hot water to cover veg
- 1 can kidney beans, rinsed and drained
- ½ can green peas
- 1 can chopped tomatoes
- Salt/pepper, to taste
Optional Extras
Bread, fresh herbs to garnish
Method
| Heat a large pot over medium heat, and warm a tablespoon of oil. Add onion and garlic to the pan and cook until golden brown. Next add the carrots, potato and all the spices and stir until all coated. Let this all heat together on a low heat for about 5 minutes – stirring occasional to ensure it doesn’t stick to the bottom of the pan. Add the tinned tomatoes, green peas, kidney beans and enough stock to ensure all veg is well covered in liquid, mix well and bring to a boil on a medium-low heat. Cover with a lid or plate and simmer until the potato and carrots are soft (about 15/20 minutes). Scoop out a few of the potato chunks and kidney beans and mash to a fine pulp with a fork, then mix this back into the pot – this will add a thickness to the stew. Add salt to taste and serve with a chunk of bread |
Recipe Print-Out
https://drive.google.com/file/d/1R3C9qRTkcgBWdZQqhYi9saxcFlR_6tMK/view?usp=sharing
