Bean and Lentil Chilli

with Spicy Roasted Vegetables

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Vegan
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Vegan
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Instructions

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1 Roast veggies

Preheat the oven to 220°C. Cut cauliflower to florets. Peel carrots and cut to coins. Place the veggies on a lined oven tray and drizzle with oil. Add cumin, Chinese 5 spice, chilli and salt. Roast in the oven for 20-25 minutes.

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2 Rinse and slice

Meanwhile, chop onion, crush garlic and grate ginger. Rinse and slice celery thinly.

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3 Fry

Fry onion, garlic, ginger and celery in a pot with oil for 3-4 minutes until softened.

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4 Add spices

Add turmeric and curry powder. Mix well.

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5 Add lentils

Add lentils, water, vegetable stock cube and chopped tomatoes. Cover and reduce the heat to low. Simmer for 15 minutes. Season with salt to taste.

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6 Serve

Drain and rinse kidney beans and add them to the chilli. Boil for 5 more minutes. Serve with the roasted vegetables, chopped fresh coriander and sliced green chilli.

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 taste and smell.

Smooth and comforting Chilli with spicy and delish veggies!

Cooking Time: 30 min

Cals 458 · Prot 18.7 · Carbs 67.5 · Fat 15.9

Ingredients

Number of people

Roast Veggies

Cauliflower 300 Grams
Carrot 2 Pieces
Olive oil 1 Tbsp
Cumin powder 2 Grams
Chinese 5 spice 1 Grams
Chilli powder 1 Grams
Salt 0.75 Tsp

Chilli

Red onion 1 Pieces
Garlic cloves 3 Pieces
Ginger 35 Grams
Celery stick 1 Pieces
Olive oil 1 Tbsp
Turmeric powder 2 Grams
Curry powder 2 Grams
Red lentils (masoor dal) 150 Grams
Water 600 ML
Vegetable stock cube 1 Pieces
Chopped tomatoes 200 Grams
Red kidney beans 300 Grams
Salt 0.75 Tsp

To serve

Fresh coriander 20 Grams
Green chilli, small 2 Pieces

Smooth and comforting Chilli with spicy and delish veggies!

Cooking Time: 30 min

Cals 458 · Prot 18.7 · Carbs 67.5 · Fat 15.9

Instructions

photo

1 Roast veggies

Preheat the oven to 220°C. Cut cauliflower to florets. Peel carrots and cut to coins. Place the veggies on a lined oven tray and drizzle with oil. Add cumin, Chinese 5 spice, chilli and salt. Roast in the oven for 20-25 minutes.

photo

2 Rinse and slice

Meanwhile, chop onion, crush garlic and grate ginger. Rinse and slice celery thinly.

photo

3 Fry

Fry onion, garlic, ginger and celery in a pot with oil for 3-4 minutes until softened.

photo

4 Add spices

Add turmeric and curry powder. Mix well.

photo

5 Add lentils

Add lentils, water, vegetable stock cube and chopped tomatoes. Cover and reduce the heat to low. Simmer for 15 minutes. Season with salt to taste.

photo

6 Serve

Drain and rinse kidney beans and add them to the chilli. Boil for 5 more minutes. Serve with the roasted vegetables, chopped fresh coriander and sliced green chilli.

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 taste and smell.

Ingredients

Number of people

Roast Veggies

Cauliflower 300 Grams
Carrot 2 Pieces
Olive oil 1 Tbsp
Cumin powder 2 Grams
Chinese 5 spice 1 Grams
Chilli powder 1 Grams
Salt 0.75 Tsp

Chilli

Red onion 1 Pieces
Garlic cloves 3 Pieces
Ginger 35 Grams
Celery stick 1 Pieces
Olive oil 1 Tbsp
Turmeric powder 2 Grams
Curry powder 2 Grams
Red lentils (masoor dal) 150 Grams
Water 600 ML
Vegetable stock cube 1 Pieces
Chopped tomatoes 200 Grams
Red kidney beans 300 Grams
Salt 0.75 Tsp

To serve

Fresh coriander 20 Grams
Green chilli, small 2 Pieces
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