This hearty recipe is packed with vegetables and flavour, plus it’ll give you healthy leftovers for days to come. I like to make a big batch of it on a Sunday, then have it throughout the week with pasta, rice, salad or a jacket potato. Batch cooking is a healthy timesaver I swear by.
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- 450 g. extra lean minced beef (or even turkey)
- 400 g. tinned chopped tomatoes
- 1 tbsp. tomato puree
- 400 g. tinned red kidney beans (drained)
- 600 mL low-salt stock of your choice
- 1 large onion, peeled and finely chopped
- 1 red pepper, diced
- 1 green pepper, diced
- 1 large courgette, sliced
- 2 garlic cloves, peeled and crushed
- 2 fresh chillies, de-seeded and chopped
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. paprika
- 1 splash extra virgin olive oil
- 1 pinch cayenne pepper
- 1 dash freshly ground black pepper
- 1 dash fresh coriander/cilantro
- In a large, lidded saucepan, dry-fry the minced beef until brown over a high heat. Drain off any fat.
- Turn down to a medium-low heat and add a splash of olive oil and then add the onion and garlic. Cook gently until softened.
- Add the chillies and all the spices and continue frying, stirring occasionally, for 2–3 minutes.
- Add the canned tomatoes, tomato purée and stock. Stir well and bring to the boil. Reduce the heat and simmer gently for 15 minutes, or until the liquid is slightly reduced.
- Season with pepper and add the drained kidney beans. Cover and heat through gently for another 30 minutes, adding a little extra stock if required.
- Serve hot, sprinkled with chopped coriander leaves and a dollop of yogurt or crème fraîche (if you like), and accompanied by potato, rice or a fresh green salad.