Bean and Lentil Chilli

with Spicy Roasted Vegetables

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vegan
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Instructions

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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.

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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.

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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. 

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4 Add spices

Add the turmeric and curry powder. Mix well.

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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. 

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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

Number of people

Roast Veggies

Cauliflower 300 Grams
Carrot 2 Pieces
Olive oil 1 Tbsp
Cumin powder 2 Grams
Chinese 5 spice 2 Grams
Chilli powder 2 Grams
Salt 1 Tsp

Chilli

Red onion 1 Piece
Garlic cloves 3 Pieces
Ginger 30 Grams
Celery stick 1 Piece
Olive oil 1 Tbsp
Turmeric powder 2 Grams
Curry powder 2 Grams
Red lentils (masoor dal) 160 Grams
Water 600 ML
Vegetable stock cube 1 Piece
Chopped tomatoes 400 Grams
Red kidney beans 240 Grams
Salt 1 Tsp

To serve

Fresh coriander 15 Grams
Green chilli small 2 Pieces

Enjoy this comforting chilli with deliciously spiced vegetables!

Cooking Time: 30 min

Cals 630 · Prot 43 · Carbs 115 · Fat 4

Dairy-Free

Instructions

photo

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.

photo

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.

photo

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. 

photo

4 Add spices

Add the turmeric and curry powder. Mix well.

photo

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. 

photo

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

Number of people

Roast Veggies

Cauliflower 300 Grams
Carrot 2 Pieces
Olive oil 1 Tbsp
Cumin powder 2 Grams
Chinese 5 spice 2 Grams
Chilli powder 2 Grams
Salt 1 Tsp

Chilli

Red onion 1 Piece
Garlic cloves 3 Pieces
Ginger 30 Grams
Celery stick 1 Piece
Olive oil 1 Tbsp
Turmeric powder 2 Grams
Curry powder 2 Grams
Red lentils (masoor dal) 160 Grams
Water 600 ML
Vegetable stock cube 1 Piece
Chopped tomatoes 400 Grams
Red kidney beans 240 Grams
Salt 1 Tsp

To serve

Fresh coriander 15 Grams
Green chilli small 2 Pieces
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