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For all your vegetarians out there, check out this mouth-watering Vege Chilli Casserole. Full recipe and instructions here:
1 tablespoon Organic Extra Virgin Olive Oil
1 onion, peeled and diced
1 cup grated kumara
1/2 cup red capsicum, diced
2 cloves garlic, crushed
1 red chilli, deseeded and finely chopped
1 cup red lentils, soaked
1 teaspoon each ground cumin, coriander, sweet smoked paprika, cinnamon
1 400g / 14oz tin crushed tomatoes
1 400g / 14oz tin blackbeans, rinsed
2-3 cups vege stock
Salt and pepper
To serve:
Sliced spring onions, Brown Rice and natural yoghurt
Turn on your slow cooker to high. If using the George Foreman Multicooker, press MENU SELECT until the SLOW COOKER function is illuminated. Press the down arrow to select 4 hours.
Heat the oil in your slow cooker, add the onion, capsicum, grated kumara, garlic and chilli. Stir to combine and cover with the lid and let cook for 10 minutes.
Add the red lentils and all the spices. Stir well. Add the tinned tomatoes, black beans and vegetable stock. Stir again, cover with the lid and cook for 4-6 hours.
Season and serve with steamed brown rice and a dollop of natural yoghurt with fresh herbs as desired.
Ingredients
1 tablespoon Organic Extra Virgin Olive Oil
1 onion, peeled and diced
1 cup grated kumara
1/2 cup red capsicum, diced
2 cloves garlic, crushed
1 red chilli, deseeded and finely chopped
1 cup red lentils, soaked
1 teaspoon each ground cumin, coriander, sweet smoked paprika, cinnamon
1 400g / 14oz tin crushed tomatoes
1 400g / 14oz tin blackbeans, rinsed
2-3 cups vege stock
Salt and pepper
To serve:
Sliced spring onions, Brown Rice and natural yoghurt
Directions
Turn on your slow cooker to high. If using the George Foreman Multicooker, press MENU SELECT until the SLOW COOKER function is illuminated. Press the down arrow to select 4 hours.
Heat the oil in your slow cooker, add the onion, capsicum, grated kumara, garlic and chilli. Stir to combine and cover with the lid and let cook for 10 minutes.
Add the red lentils and all the spices. Stir well. Add the tinned tomatoes, black beans and vegetable stock. Stir again, cover with the lid and cook for 4-6 hours.
Season and serve with steamed brown rice and a dollop of natural yoghurt with fresh herbs as desired.
