Recipes

1 tbsp vegetable oil
1 red onion, halved and sliced
100 g potato diced
1 carrot, diced
1 leek sliced
1 green chilli, sliced
3 garlic cloves, crushed
1 tsp ground coriander
1 litre vegetable stock
450 g mixed canned beans, such as red kidney, borlotti, black eye drained
salt and pepper
2 tbsp chopped coriander, to garnish

1. Heat the oil in a large saucepan and add the onion, potato, carrot and leek. Saute for 2 minutes, stirring, until slightly softened. Add the chilli and garlic and cook for a further 1 minute.

2. stir in the ground coriander, chilli powder and the stock. Bring to the boil, reduce the heat and cook for 20 minutes or until the vegetables are tender.

3. Stir in the beans, season well and cook for a further 10 minutes. Garnish with chopped coriander and serve.