Spicy pepper, bean and rice stir-fry

Ingredients for 4 servings:

• 4 peppers, colorful, approx. 200 g each
• 2 onions, red
• 50 g cashew nuts
• 3 tbsp olive oil
• Salt
• 1 tsp marjoram
• Cayenne pepper
• 1 tsp paprika powder, hot
• 250 g tomatoes, pureed
• 200 ml vegetable stock
• 1 tsp tomato paste
• 1 can of corn, 425 ml
• 1 can kidney beans, 425 ml
• 200 g long grain rice
• ½ bunch coriander
• 300 ml natural yogurt
• 1 tsp lemon juice
• ½ tsp cumin powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with cashews

Clean, deseed, and roughly dice the bell peppers. Peel and chop the onions. Roughly chop the cashews and lightly roast them in a pan (I use a wok) without any fat, remove them from the pan, and set them aside. Fry the onions and bell peppers in batches in a little hot olive oil in the wok, stirring occasionally. Season with salt, marjoram, cayenne pepper, and paprika. Return everything to the wok. Pour in the passata and stock, add the tomato paste, and bring to a boil. Drain the corn and kidney beans, rinsing the beans thoroughly and letting them drain well. Add both to the vegetables, cover, and simmer for about 15 minutes. Then simmer uncovered for about 10 minutes and season to taste. Meanwhile, cook the rice in boiling salted water for 15-20 minutes. Pick and chop the coriander leaves. Mix with the yogurt and season with lemon juice, salt, and cumin. Drain the rice and stir in the cashews. Serve with the bell pepper and bean stir-fry and the yogurt sauce. This goes well with minute steaks or chicken drumsticks. Tip: You can also mix the cashew rice directly into the vegetable stir-fry.