Chilli Con Curry
A cross between a chilli and a curry this is the perfect combination of autumnal flavours and colours. My version's vegetarian but you could halve the quantity of beans and add 450g of minced beef (fry along with the onions etc) if you prefer.
Recipe type: Main
Serves: 6 people
- 3 organic carrots
- 2 medium organic red onions
- 3 cloves garlic
- 1 fresh red chilli, deseeded
- 1 thumbnail size piece fresh ginger, peeled
- 1 tsp coconut oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- sea salt and freshly ground black pepper
- 1 tin organic plum tomatoes
- 1 tin organic kidney beans
- 1 tin organic aduki beans
- 1 tin organic cannelloni beans
- 500ml organic vegetable stock
- 2 tsp chilli powder
- 1 tsp tumeric
- 2 tbsp chopped coriander
- preheat oven to 300F/150C
- dice the carrots into 1cm cubes and add to a saucepan along with the stock, bring to the boil
- add the chilli powered and turmeric and simmer for 5-10 minutes
- roughly chop the onion, garlic, chilli, ginger, if you have a food processor this will speed things up
- heat the coconut oil in a large frying pan and add the cumin and fennel seeds
- once the seeds are lightly toasted add 6 tbsp of water and then the chopped onion mixture
- steam-fry (frying in water) for about 5 minutes till the onions are opaque
- add the tin of organic baby plum tomatoes and stir to combine
- drain and rinse the tinned beans and add to the frying pans
- finally add the carrots and stock mixture, stir well.
- Bring to the boil then put a lid on the saucepan (or cover tightly with tinfoil) and place in your preheated oven for 1hr- 1hr1/2 till the beans have softened and the sauce has thickened.
- Stir in the chopped coriander and serve immediately with a crisp sale, bowl of rice and dollop of sour cream.
You can use lots of different beans here, black beans and pinto work very well. Equally dried beans, soaked overnight and ideal.