Preparation time 10 minutes, Cooking time 15–20 minutes
1 tablespoon olive oil
1 onion, diced
2 red chillies, deseeded and finely diced
1 garlic clove, crushed
2 teaspoons ground cumin
400 g (13 oz) mixed mushrooms, chopped
400 g (13 oz) can chopped tomatoes
1 tablespoon tomato purée
400 g (13 oz) can red kidney beans, rinsed and drained
2–3 tablespoons water
2 tablespoons chopped parsley
salt and pepper
600 g (1¼ lb) cooked basmati rice, to serve
Heat the oil in a frying pan, add the onion and fry for 2–3 minutes until starting to soften. Stir in the chillies, garlic and cumin and cook for a further 2 minutes.
Add the mushrooms, tomatoes, tomato purée, kidney beans and measurement water, bring to a simmer and cook for 12–15 minutes.
Season to taste and stir in the chopped parsley, then serve with the cooked basmati rice.
For garlic mushrooms on toast, heat 1 tablespoon olive oil in a frying pan, add 400 g (13 oz) sliced chestnut mushrooms and fry for 4–5 minutes until softened. Add 2 finely chopped garlic cloves and cook for 1 minute, then stir in 2 tablespoons crème fraîche. Meanwhile, toast 4 thick slices of gluten-free bread. Season the mushrooms to taste and pour over the toast. Serve sprinkled with 1 tablespoon chopped parsley. Calories per serving 200