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

        Method

        1. Fry the onion and red pepper in the oil until soft.
        2. Add the garlic, courgette and mushrooms and cook until the mushrooms are golden brown.
        3. 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.)
        4. Add the purée and tinned tomatoes, stir well and simmer for 10 minutes over a low heat.
        5. Serve on a bed of cooked long grain rice (allow 75g (3oz) per person).

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        Recipe details

        Serves: 2

        Prep time: 0 hr

        10 mins

        Cook time: 0 hr

        20 mins

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