Vegetarian chilli sauce

Yield: 4 servings

Measure Ingredient
2 tablespoons Oil
2 Cm; (1in) piece of fresh
; root ginger, peeled
; and grated finely
1 Onion; chopped
1 Garlic clove; chopped
1 Green pepper; de-seeded and
; chopped
½ teaspoon Cumin
2 Celery sticks; chopped
2 Carrots; chopped
1 Courgette; chopped
1 397 gram can chopped tomatoes; (14oz)
150 millilitres Vegetable stock; (1/4 pint)
¼ teaspoon Chilli powder
½ teaspoon Dried oregano
1 432 gram can red kidney beans; drained (15oz)
1 439 gram can butter beans; drained (15oz)

1. Heat the oil in a pan and fry the ginger, onion, garlic and green pepper for 5 minutes.

2. Add all the remaining ingredients, except the beans, and simmer over a low heat, covered, for 30 minutes.

3. Add the beans and simmer for a further 5 minutes.

4. Serve with freshly cooked pasta.

Converted by MC_Buster.

NOTES : This sauce is exceptionally easy to make and the ginger gives it a special flavour. Serve with tortelloni or fusilli tricolori.

Converted by MM_Buster v2.0l.

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