Comfort food for Meat free Monday
Hungry for Halaal
Hungry for Halaal
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Ingredients

  • 1 brushed brown potato (peeled and finely sliced)
  • 1 brown onion (diced)
  • 1 tin of cannellini beans (rinsed) (or red kidney beans)
  • 1 cup of passata (or salsa or tomato and onion mix)
  • 2 tbs of curry powder
  • 1/2 cup of water
  • Salt & pepper to taste
  • 5 tbs olive oil and extra for chips
  • 300 g potatoes, coarsely grated
  • 300 g courgettes, coarsely grated
  • 4 spring onions, chopped
  • 125 g grated mozzarella cheese
  • 4 tablespoons roughly chopped flat-leaf parsley
  • 2 eggs, lightly beaten
  • 3 tablespoons plain flour
  • 4 tablespoons light-flavoured oil
  • Thick Greek yoghurt sprinkled with paprika
  • Lemon wedges
  • 2 of the large 28oz cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
  • 2 can of beans, drained and rinsed (I used kidney and white beans)
  • 2 cup of frozen corn (you could use fresh but frozen is easy an works great)
  • 3 stalks of celery, diced
  • 2 peppers, diced (I used 1 red and 1 yellow pepper)
  • 2 carrots, diced
  • 1 large onion, diced
  • 4 cloves of garlic, finely minced
  • 2 tablespoons of cumin
  • 1 teaspoon oregano
  • 1-3 tablespoons chiili powder (more will be spicier)
  • ¼-2 teaspoons of chili flakes (the more chili flakes the spicier it will be)
  • 2 tablespoons oil
  • Salt to taste(you'll need quite a lot)
  • Optional: ¼ cup prawn stock (you won't taste it specifically but it will add richness to the dish)
  • Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion.
  • 300 g potatoes, coarsely grated
  • 300 g courgettes, coarsely grated
  • 4 spring onions, chopped
  • 125 g grated mozzarella cheese
  • 4 tablespoons roughly chopped flat-leaf parsley
  • 2 eggs, lightly beaten
  • 3 tablespoons plain flour
  • 4 tablespoons light-flavoured oil
  • Thick Greek yoghurt sprinkled with paprika
  • Lemon wedges
  • 2 of the large 28oz cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
  • 2 can of beans, drained and rinsed (I used kidney and white beans)
  • 2 cup of frozen corn (you could use fresh but frozen is easy an works great)
  • 3 stalks of celery, diced
  • 2 peppers, diced (I used 1 red and 1 yellow pepper)
  • 2 carrots, diced
  • 1 large onion, diced
  • 4 cloves of garlic, finely minced
  • 2 tablespoons of cumin
  • 1 teaspoon oregano
  • 1-3 tablespoons chiili powder (more will be spicier)
  • ¼-2 teaspoons of chili flakes (the more chili flakes the spicier it will be)
  • 2 tablespoons oil
  • Salt to taste(you'll need quite a lot)
  • Optional: ¼ cup prawn stock (you won't taste it specifically but it will add richness to the dish)
  • Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion.

Instructions

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