John Myers
Ingredients for 2 servings:
- 1 can kidney beans, approx. 400 g
- 1 can of corn, approx. 400 g
- 2 garlic cloves
- 2 onions, red
- some oil
- ½ cauliflower
- 200 g tofu, optional
- 2 bell peppers
- 1 Pepper
- 700 ml tomatoes, pureed
- 1 tsp curry powder
- salt and pepper
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
simple, quick and vegan
Drain the kidney beans and sweetcorn through a sieve. Finely chop the garlic and onions. Heat the oil in a pan and sauté the garlic and onions. Finely chop the cauliflower and tofu or grate the cauliflower. Add both to the pan with the onions and garlic. Dice the bell peppers and chili peppers and add them to the pan. Add the passata and season with curry powder, salt, and pepper. Cover and simmer for 10-15 minutes. At the end of the cooking time, add the kidney beans and sweetcorn and let them warm through.
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