Recipe courtesy of The Marie Trust Training Kitchen, Glasgow (serves 4-6)

Ingredients

1 onion (diced)
2 garlic cloves (finely chopped)
1 thumb size chunch of fresh ginger (peeled and grated)
1 tbsp.oil (groundnut or rapeseed)
1 heaped tbsp. smoked paprika
Half tsp. cumin powder
Fresh chilli (de-vein and finely chop) adjust amount to taste
500g tomato passata (or 1 tin plum tomatoes)
250ml vegetable stock
1 red pepper (chopped)
1 green pepper (chopped)
450g mixed beans (or half tin cannelloni beans and half tin kidney beans)
1 tin sweetcorn
125g mushrooms
Small bunch of corinader (take leaves off and chop stalks)
2 limes (cut into wedges)
300g brown rice (dried weight)

Method

• Rinse rice in cold water until no starch (water becomes clear) leave in cold water (1 part rice to 1.5 parts water)
• Chop, grate and organise all ingredients for dish so they are ready to use
• Add a table spoon of oil to a pan and put on a low heat
• Add onion, chilli, coriander stalks, grated ginger and garlic to pan and fry until soft
• Add all spices and fry for a minute
• Add vegetables, tomatoes and stock (not beans or sweetcorn they go in at end) and bring to boil then simmer for 15 minutes
• Put rice on heat and cook according to packet instructions
• Add beans and simmer for another 5 minutes
• Add sweetcorn and simmer until heated through
• Taste and adjust spices (add more chilli and a squeeze of lime etc)
• Once off the heat garnish with fresh corinader and serve with rice and a wedge of lime