Mex­i­can Veg­etable Chilli with Spicy Kale Crisps

The People's Friend - - Cookery -

Course: Main Skill level: easy Serves: 4 Ve­gan

■ 1 x 250 g bag kale

■ 2 tbs chilli oil

■ Salt and freshly ground black pep­per, to taste ■ 1 onion, chopped

■ 1 red pep­per, diced

■ 1 tsp mild chilli pow­der

■ 1 x 400 g can kid­ney beans, drained and rinsed ■ 1 x 400 g can chopped toma­toes

■ 1 tbs tomato purée

■ 1 veg­etable stock cube To Serve: cooked rice. 1 Pre-heat the oven to 200 deg. C., 400 deg. F., Gas Mark 6.

2 Place 100 g (3½ oz) kale in a large bowl, re­mov­ing any thick stalks. Toss in 1 ta­ble­spoon of the oil and sea­son. Spread out on to a large bak­ing tray and bake in the pre-heated oven for 10 to 12 min­utes un­til crispy but not too browned.

3 Mean­while, heat the re­main­ing oil in a large fry­ing-pan and fry the onion and pep­per for 4 to 5 min­utes. Add the chilli pow­der and cook for 1 minute. Stir in the kid­ney beans, toma­toes, tomato purée and stock cube. Add 150 ml (¼ pt) wa­ter and bring to the boil. Sim­mer, cov­ered, for 10 min­utes.

4 Stir in the re­main­ing kale and cook for a fur­ther 5 min­utes, cov­ered, then sea­son to taste.

5 Top with the kale crisps and serve with cooked rice.

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