Recipes
Date posted: 05/02/2024
Ingredients
| Vegetable oil | 2 tbsp |
| Red onion, peeled and chopped | 100g |
| Carrots, grated | 150g |
| Red pepper, deseeded and diced | 150g |
| Garlic cloves, peeled and grated | 2 |
| Fry’s Soy Mince | 350g |
| Everyday Favourites ground cumin | 1 tsp |
| Everyday Favourites ground paprika | 1 tsp |
| Everyday Favourites chilli powder | 1 tsp |
| Canned five bean salad (drained weight 280g) | 400g |
| Canned chopped tomatoes | 800g |
| Tomato purée | 2 tbsp |
| Water | 200ml |
Method
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- Heat 1 tbsp oil in a large pan / saucepan and sauté the onion, carrot and red pepper for 5 minutes until softened. Add the garlic and cook for 1 minute.
- Add the Fry’s Soy Mince to the pan and fry over a medium high heat for 4 minutes.
- Add the cumin, paprika and chilli powder, cook for 1 minute.
- Add the remainder of the ingredients, place the lid on the saucepan and cook on a medium heat for 20 minutes until thickened, stirring occasionally.
- Serve with 70g brown rice, a rich source of dietary fibre and magnesium and accompany with low-fat yoghurt, tomato salsa or guacamole for a tasty topping.