Vegetarian chilli sauce

Yield: 4 servings

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