|Recipe Supplied by: Sharp Manufacturing Co. UK Ltd|
Serves: 4 People
|30ml (2 tbsp) olive oil|
175g onion, chopped
2 cloves garlic, crushed (see tip, page 30)
75g tomato purée
225g carrot, chopped
1 red and 1 green pepper, seeded and sliced
150g baby sweetcorn, chopped
4 sticks celery, sliced
225g courgette, sliced
5ml (1 tsp) ground cumin
10ml (2 tsp) mild chilli powder
2.5ml (1/2 tsp) cayenne pepper
400g canned, chopped tomatoes
225g canned haricot beans, drained
400g canned red kidney beans in
300ml (1/2 pint) hot vegetable stock
15ml (1 tbsp) cornflour blended with water
1 Place the oil, onion, garlic and tomate purée in a large bowl, heat on 100% for 2 minutes.
2 Add the carrots, red and green pepper and sweetcorn, mix well. Cover and cook on 100% for 3 minutes.
3 Stir in the remaining ingredients (apart from the cornflour), mix well.
4 Cook on 70% for 20 minutes, stir 3 - 4 times during cooking.
5 Add the blended cornflour, mix well and cook on 100% for 5 minutes.
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