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V Asian

This V Asian Style recipe uses Canned Chopped Tomatoes, Mild Chilli Powder, Ground Cinnamon, Stock Powder Or Stock Cube, and Mushroom Soy Sauce Or Vegan Worcestershire Sauce. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 can
• 1 tbsp
• 1/4 tsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 6 tbsp

Method (preview)

1. 1

   1-2 green chillies, heat to taste (optional)

2. 2

   Chop the onions, carrots and celery into small dice.

3. 3

   Saute them in a large pan, either in vegetable stock, or using sunflower oil if you prefer, for 5 minutes.

4. 4

   Add the wine, basil, oregano and bay leaf, and cook, stirring, until most of the wine has evaporated.

5. 5

   Add the drained beans, and the undrained tomatoes.

6. 6

   Mix in the spices along with 250ml (8 fl oz, 1 cup) water.

7. 7

   Simmer for 40 minutes over low heat, stirring occasionally.

8. 8

   Add the seasonings.

9. 9

   Cook over low heat for 10 minutes, then taste and sweeten with sugar, maple syrup, or anything else, if you think it needs it.

10. 10

    Now simmer for a long time - about 2 hours more perhaps.

11. 11

    While this is happening, prepare the vegetables - chop the (sweet bell) peppers; quarter the courgettes (zucchini) lengthways and slice; finely chop or crush the garlic; and drain the sweetcorn if using canned.

12. 12

    Don't thaw frozen sweetcorn yet though.

13. 13

    Add the peppers and courgettes about 40 minutes before you're going to stop cooking it, and the garlic and frozen sweetcorn about 10 minutes before the end.

14. 14

    Don't add canned sweetcorn until you're about to serve or freeze, then just give it long enough to heat through.