1 Onion chopped 450g beetroot, peeled & sliced (or can use ready cooked beetroot) 2 celery sticks 1/2 red pepper, chopped 115g mushrooms, chopped 1 apple, chopped (I've tried all kinds of apple and find granny smith is the best) 23g Butter 2 tbsp Olive oil 1L vegetable stock 1
heaped tsp cumin seeds 1 bay leaf Juice of 1 lemon Salt & black pepper to taste
Not exact matches
1 onion, diced 3 cloves garlic, minced 1 1/2 tbsp olive oil 1 jalapeno, finely chopped (
seeds and veins removed) 2
tsp chili powder 1/2
tsp cumin 1
tsp garlic powder 3
heaping tbsp tomato paste 3 soft plum tomatoes, chopped 2 tbsp brown sugar 1 can kidney beans, drained and rinsed 1 can pinto or black beans, drained and rinsed 1 cup veggie stock or water salt and pepper, to taste
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy
seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2
tsp cinnamon 1
heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods,
seeds crushed 1
tsp ground coriander 1/4
tsp ground fennel
seeds 1/8
tsp ground cloves 1/2
tsp ground
cumin 1
heaped tsp garam masala 1/8
tsp grated nutmeg 1/4 - 1/2
tsp hot chilli flakes, adjust to taste about 1/2
tsp fine sea salt, adjust to taste 1 - 2
tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
for the beans 1 onion / 120 g 1 - 2 garlic cloves 1/2 or 1 fresh red chili — depending on your taste 1
heaping tsp smoked paprika 1
tsp cumin seeds 1 + 1/2
tsp olive oil 1 x 400 g can kidney beans 1 x 400 g can cannellini beans 2 x 400 g cans whole canned tomatoes with their sauce — crushed with a fork 1 tbsp / 27 g molasses 1
tsp / 3.5 g coconut sugar 1 + 1/2
tsp brown rice vinegar salt and pepper a few springs of rosemary — brushed with oil