| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
Sainsbury4, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 2 |
|
Cm; (1in) piece of fresh |
|
|
; root ginger, peeled |
|
|
; and grated finely |
| 1 |
|
Onion; chopped |
| 1 |
|
Garlic clove; chopped |
| 1 |
|
Green pepper; de-seeded and |
|
|
; chopped |
| 1/2 |
ts |
Cumin |
| 2 |
|
Celery sticks; chopped |
| 2 |
|
Carrots; chopped |
| 1 |
|
Courgette; chopped |
| 1 |
|
397 gram can chopped tomatoes; (14oz) |
| 150 |
ml |
Vegetable stock; (1/4 pint) |
| 1/4 |
ts |
Chilli powder |
| 1/2 |
ts |
Dried oregano |
| 1 |
|
432 gram can red kidney beans; drained (15oz) |
| 1 |
|
439 gram can butter beans; drained (15oz) |
INSTRUCTIONS
1. Heat the oil in a pan and fry the ginger, onion, garlic and green pepper
for 5 minutes.
2. Add all the remaining ingredients, except the beans, and simmer over a
low heat, covered, for 30 minutes.
3. Add the beans and simmer for a further 5 minutes.
4. Serve with freshly cooked pasta.
Converted by MC_Buster.
NOTES : This sauce is exceptionally easy to make and the ginger gives it a
special flavour. Serve with tortelloni or fusilli tricolori.
Converted by MM_Buster v2.0l.
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