Vegetable Chilli with Brown Rice, Coriander and Mint Chutney
500 g butternut squash, peeled and cut into bite sized chunks
pinch of cayenne pepper, ground cumin, ground coriander
1 tbsp rapeseed oil
1 each orange and green pepper, deseeded and roughly chopped
1 clove garlic, finely chopped
1 tsp each cayenne pepper, ground cumin, ground coriander
15 g fresh coriander, leaves and stalks separated
1 each fresh red and green chilli, deseeded and finely chopped
1 x 400g tinned kidney beans in water
1 x 400g tinned black beans in water
2 x 400g tinned chopped tomatoes
200 g brown basmati rice
10 g coriander leaves
10 g mint leaves
400 g yoghurt
1 garlic clove chopped
1 tbsp fresh ginger, peeled and grated
1 green chilli deseeded and chopped
1 lime squeezed
Preheat the oven to 200˚C/400˚F/gas 6.
Mix the oil, spices, salt and pepper in a large bowl, tip in the squash and stir with a largespoon to coat evenly. Spread out evenly on a large baking tray and put in the oven for 40 minutes or until soft and golden.
Pick the coriander leaves and put aside, then finely chop the stalks.
Deseed and finely chopthe chillies.
Meanwhile, put a large pan over a medium-high heat and add a teaspoon of rapeseed oil.Add the onion, peppers and a splash of water and cook for 5 minutes. Add the garlic,coriander stalks, chilli and spices and cook for another 5 to 10 minutes, or until softened,until softened, stirring every couple of minutes.
Drain the beans, then tip them into the pan with the tinned tomatoes. Add the spices stir well , bring to the boil, then reduce the heat and leave to simmer for 25 to 30 minutes.Add a splash of water, if you think it needs it.
Stir the roasted squash through your chilli with most of the coriander leaves. Taste and season with salt and pepper, if you think it needs it.
At the same time as cooking the chilli put on a pan of water to boil and cook the rice.Put the coriander, mint, yoghurt, garlic, ginger, chilli and lime juice in the food processorand blitz together. Season with salt if needed.
Serve the chilli over the rice, sprinkle a few coriander leaves on top and serve thechutney on the side.