A filling dish packed with healthy vegetables that are full of protein and natural nutrients.  Very satisfying.

Serves 6


Mix of vegetables you have in the fridge.  I used 1/2 yellow pepper, 1 red pepper, 1 green pepper, about 8 cherry tomatoes (a little wrinkly but still tasty) and 1/2 aubergine:  all chopped into small bite size pieces.  The quantity of your vegetables should be about 3 cups in total
1 can chopped tomatoes
1 can mixed beans (black & kidney beans)
2 tbsp tomato paste
1/2 tsp smoked paprika
1/2 tsp of chilli powder
1/2 tsp Italian mixed herbs
Grate 1/2 tsp of fresh ginger (powder is fine but I had some fresh in the fridge)
Grate 1/2 tsp of fresh turmeric (powder is fine but I had some fresh in the fridge)
Salt & pepper to taste
1 tbsp olive/sunflower oil
Juice from half lime (had left over)


  1. In a saucepan, add the oil and sauté the peppers and aubergine
  2. After about 5 minutes, add the rest of the vegetables, beans and chopped tomato
  3. Cook and bring to a gentle simmer
  4. Add the tomato paste, herbs and spices
  5. If the mixture looks a little dry, add a little bit of just boiled water, cover and cook on a low heat for 30 minutes
  6. This dish can also be put in a slow cooker or in a casserole dish and straight in the oven at 170C for 1 hour
  7. You can serve the casserole with jacket potatoes, brown rice or simply with a nice green salad and crusty bread

Bon Apetite!


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