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Courgette Chilli Topped With Bodkin's fermented Cabbage and Sultana


Ingredients

 Serves 2 

- Bodkin's fermented cabbage with sultana to top 

- 3 Courgettes 

- 400g tin of chopped tomatoes (can use fresh tomatoes)

- 400g Kala Chana bean

- 1 Large red onion 

- 2 Garlic cloves 

- 1 Vegetable stock cube 

- 400ml Hot water

- 1/2 tsp Cayenne pepper , plus extra for sprinkling

- 1/2 tsp Ground cumin , plus extra for sprinkling

1 level teaspoon ground cinnamon , plus extra for sprinkling

- 1/2 A fresh red chilli

- 1/2 Tbsp olive oil

- Served with white rice 

 

Method

- Put the rice on to cook

- Heat olive oil in a large saucepan

- Finely chop the onion and until softening, add the garlic and fry a minute more

- Chop the courgette into small cubes and add to saucepan 

- Add the cayenne, cumin, cinnamon and chilli and make sure all the vegetables are coated well

- Add the chopped tomatoes, stock and water

- Cook on high heat for 20 minutes and then simmer until courgette is soft 

- Serve with rice and top with Bodkin's

Enjoy


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