Bean and Lentil Chilli
with Spicy Roasted Vegetables
Instructions
1 Roast vegetables
Preheat the oven to 220°C/200°C fan. Chop the cauliflower into florets. Peel and slice the carrots. Place the vegetables on a lined baking tray and drizzle with oil. Add the cumin, Chinese 5 spice, chilli powder (spicy!) and salt. Roast in the oven for 20-25 min.
2 Rinse and slice
Meanwhile, peel and finely chop the the onion and garlic. Peel and grate the ginger. Rinse and finely slice the celery.
3 Fry
Fry the onion and celery in a pot with a drizzle of oil over a medium-low heat for 4-6 min until softened. Once softened, add the garlic and ginger and fry for 1 min further.
4 Add spices
Add the turmeric and curry powder. Mix well.
5 Add lentils
Add the lentils, measured water, vegetable stock cube and chopped tomatoes. Cover and reduce the heat to low. Simmer for 15 min.
6 Serve
Drain and rinse the kidney beans. Add the kidney beans to the pot. Cook for 6 min further. Season with salt to taste. Serve with the roasted vegetables on the side. Garnish with the chopped fresh coriander and sliced green chilli (spicy!).
Tips for fussy eaters
Go easy on the spices and serve with rice.
Pro tip
Fennel seeds and cinnamon give the 5-spice a slightly sweet and liquorice-like flavour.
Enjoy this comforting chilli with deliciously spiced vegetables!
Cooking Time: 30 min
Cals 630 · Prot 43 · Carbs 115 · Fat 4
Dairy-Free
Ingredients
Roast Veggies
Chilli
To serve
Enjoy this comforting chilli with deliciously spiced vegetables!
Cooking Time: 30 min
Cals 630 · Prot 43 · Carbs 115 · Fat 4
Dairy-Free
Instructions
1 Roast vegetables
Preheat the oven to 220°C/200°C fan. Chop the cauliflower into florets. Peel and slice the carrots. Place the vegetables on a lined baking tray and drizzle with oil. Add the cumin, Chinese 5 spice, chilli powder (spicy!) and salt. Roast in the oven for 20-25 min.
2 Rinse and slice
Meanwhile, peel and finely chop the the onion and garlic. Peel and grate the ginger. Rinse and finely slice the celery.
3 Fry
Fry the onion and celery in a pot with a drizzle of oil over a medium-low heat for 4-6 min until softened. Once softened, add the garlic and ginger and fry for 1 min further.
4 Add spices
Add the turmeric and curry powder. Mix well.
5 Add lentils
Add the lentils, measured water, vegetable stock cube and chopped tomatoes. Cover and reduce the heat to low. Simmer for 15 min.
6 Serve
Drain and rinse the kidney beans. Add the kidney beans to the pot. Cook for 6 min further. Season with salt to taste. Serve with the roasted vegetables on the side. Garnish with the chopped fresh coriander and sliced green chilli (spicy!).
Tips for fussy eaters
Go easy on the spices and serve with rice.
Pro tip
Fennel seeds and cinnamon give the 5-spice a slightly sweet and liquorice-like flavour.
Ingredients
Roast Veggies
Chilli
To serve
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