VEGGIE CHILLI

Serves 4 You will need:

1 tablespoon of olive oil 2 small onions, chopped 2 cloves garlic, chopped Pinch of salt 1 large red pepper, sliced 2 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon cayenne pepper 1 x 400g tin of chopped tomatoes Half a cauliflower, grated 1 x 400g tin of red kidney beans, drained and rinsed 6 tablespoons yoghurt Juice of 1 lime Fresh coriander, to serve Rice, to serve 1 Heat the olive oil in a non-stick pan over a medium heat, and add the chopped onions. Sweat them until they are soft, then add the chopped garlic, the salt, the sliced red pepper, the ground coriander, the ground cumin and the cayenne pepper. Stir everything together and cook for five minutes. 2 Add the tinned chopped tomatoes, bring to the boil, and add the grated cauliflower. Simmer for about five minutes, or until the sauce has thickened slightly. Stir in the tinned drained red kidney beans. Combine the yoghurt with the lime juice. Serve the veggie chilli with the rice, the fresh coriander and a generous dollop of the lime-y yoghurt.