After the delights (and excesses) of the Christmas period I find I tend to crave simple healthy meals to reset the balance a bit. This low fat recipe is crammed full of great vegetables and the chilli kick also helps to wake you up a bit ready for the New Year!
Serves 6
Ingredients
1 large onion, roughly chopped
30g fresh ginger, crushed
1 tbs sunflower oil
A small bunch of coriander, finely chopped
2 tsp fresh thyme
1 large courgette, diced
1 red and 1 yellow pepper, deseeded and roughly chopped
1 large sweet potato, peeled and diced
2 carrots, peeled and diced
50g frozen sweetcorn
50g frozen mango or pineapple chunks
1 x 400g can of chopped tomatoes
A large dash of habanero sauce, to taste
600ml good quality stock from bouillon
4 tbs red wine vinegar
1 tbs Demerara sugar
Method
1. Heat the oil in a large saucepan then add the onion and ginger and simmer for 10 minutes on a low heat. Add half of the chopped coriander and thyme and stir well.
2. Add the tomatoes, stock, vinegar, habanero sauce, sugar and remaining thyme and return to a simmer for 5 minutes.
3. Add the remaining ingredients and cook slowly for 25 minutes, until soft and the sauce has begun to thicken.
4. Serve immediately with rice and peas or with flatbread.
Hello
I am a food blogger. I search for recipes and write to my blog. we have a small team of two people.
My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.