After all the indulgence of Christmas here is a great dish which will make turkey and all the trimmings just a distant memory. Warming, hearty, pleasing both belly and soul this spicy bean and veggie pot is bursting with essential nutrients and is packed full of flavours.
The beauty of this dish is you can add whatever vegetables you have and it will always work. I like to top it up with some white yogurt to add a touch of creaminess and a sprinkle of crushed chilli for an extra kick. This is a good way to satisfy that craving for Indian take away food without having to compromise your healthy intentions.
As with all my recipes all ingredients are clean, healthy and nutritious. Take beans for instance who provide fibre, iron, magnesium and potassium. Chilli is not only good for a spicy kick, but also has anti-cancer and antiflamatory properties and last but not the last tomatoes full of vitamin A, C and folic acid. Perfection in my books. Serve it with zoodles or just on its own.
Recipe serves 4 not so hungry, or 2- 3 very hungry people.
2 cloves of crushed garlic
1 diced carrot
1 diced red pepper
1 tin of kidney beans
2 tins of chopped tomatoes
1 tbsp of chilli powder
1,5 tsp of paprika
1,5 tbsp of coconut oil
salt and pepper to taste
Start by heating the coconut oil in a large pot. Add onions, garlic, carrot and pepper and fry until soften ( cca 5 mins). Next drain the beans and stir in together with tomatoes (with their juices) chilli powder, paprika, salt and pepper. Cover with a lid and let simmer on a low heat for around 30 minutes. Check and stir occasionally. Serve immediately although it tastes even better when re-heated the next day.