Vegan chilli with cauliflower 'rice'
0
Points®
Total time: 40 min • Prep: 5 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ingredients
Red onion
1 small, finely chopped
Garlic
2 clove(s), finely chopped
Tomato paste
1 tbs
Ground cumin
2 tsp
Chilli powder
½ tsp, mild variety
Smoked paprika
3 tsp
Dried oregano
2 tsp
Eggplant
2 large, cut into 1½ cm pieces
Canned diced tomatoes
1 400g can, (1 x 400g can)
Vegetable stock cube
1 individual, to make 400ml of gluten-free vegetable stock
Canned red kidney beans, rinsed, drained
1 400g can, (1 x 400g can)
Lime zest
1 tsp
Lime juice
1 tbs
Cauliflower
500 g, rice
Plain soy yoghurt, (up to 3% sugar)
100 g
Smoked paprika
¼ tsp, extra, to serve
Lime(s)
1 medium, wedges to serve
Fresh coriander
2 tbs, leaves, to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium-high heat. Cook onion, stirring, for 6-8 minutes or until soft. Add garlic, tomato paste, spices and dried oregano and cook, stirring, for 2 minutes or until fragrant.
2
Add eggplant and cook for 1 minute. Add tomatoes and stock, stir to combine and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until eggplant is tender.
3
Add kidney beans and lime juice and season with salt and pepper. Simmer for 5 minutes or until beans are warmed through.
4
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Add cauliflower ‘rice’ and cook, stirring, for 5 minutes or until tender.
5
Place yoghurt in a small bowl and sprinkle over lime zest and a pinch of extra paprika. Serve chilli with cauliflower ‘rice’, yoghurt and lime wedges with coriander leaves sprinkled on top.
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