Optional extras: you can add are light sour cream, diced avocado and sweet chilli sauce.
- 1 tbsp. olive oil
- ½ onion, diced
- 2 cloves garlic, crushed
- ½ red capsicum, chopped
- 1 tsp. paprika (smoked or sweet)
- ½ tsp. each cumin & coriander, dried
- 1 tsp. oregano, dried
- Pinch chilli, to taste
- 100g cherry tomatoes, halved
- 1 can red kidney beans, drained and rinsed
- 100g mushrooms, chopped
- ½ zucchini, diced
- 1 tsp. brown sugar
- ½ cup vegetable stock (we used Massel)
- ½ cup brown rice, cooked
- In a non-stick frypan, heat olive oil. Add onion and capsicum, stir frying until softened.
- Add zucchini, mushrooms and garlic, stir frying for a couple of minutes. Now add beans, stock, sugar, paprika, cumin, coriander, oregano and chilli. Season with salt and pepper. Simmer for 10-15 minutes stirring occasionally. If needed you can add some more water.
- Add cherry tomatoes in the last couple of minutes of cooking.
- Serve with brown rice, or quinoa if you prefer.
Servings: 2 Serving size:451g
|Average Serve||Average 100g|
|Energy||1340 kJ||296 kJ|
|320 Cal||71 Cal|
|Protein||14.5 g||3.2 g|
|Fat, total||8.9 g||2 g|
|- saturated||1.4 g||0.3 g|
|Carbohydrate||37 g||8.2 g|
|- sugars||10 g||2.2 g|
|Sodium||378 mg||84 mg|
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