Friday, 24 March 2017

Vegetable Spicy Chilli Crumble

A few weeks at my healthy eating cooking class which take place at Chequers Cookery School in Deal, we have made a vegetarian meal because it is full of all the goodness that we need and it is low in fat. Vegetarian food is normally lower in fat because it is meat that is fatty. This is actually one of the most enjoyable meals that we have made at my healthy eating cooking class. It wasn't to spicy so Tilly ate it too. Crumble is often associated with a dessert but you can use it as a savoury dish too

Ingredients



125g Canned red kidney beans
125g Canned butter beans or something similar
1 Red onion (peeled and finely chopped)
2 cloves of garlic (peeled and crushed)
500g Mixed vegeteables, Diced
1 Can Copped tomatoes
1/4 Teaspoon of chilli flakes or 1 fresh chilli
1 Tablespoon of tomato puree
2 Bay leaves
1 Cinnamon stick or 1/4 teaspoon of cinamon
1 Teaspoon of cummin
1 Tablespoon of mild paprika
Salt and pepper
Handful of fresh coriander





For the topping

126g Cheese
250g Plain flour and a pinch of salt
125g Butter

What do you need to do?

You need to pop all of your measured spices in a bowl and chop all the veg into small pieces, dice the carrot smaller as it takes longer to cook. Drain and rinse your beans off.



Heat a tablespoon of oil in a pan and add the garlic, chilli and onion for 5 minutes


Add all the spices, tomato paste, and vegetables into the pan and stir well. Then add the beans and tomatoes ( including the tomato juice). Add 150mls of water and bring to the boil. It will look like there isn't enough water int he pan, but this is fine. The vegetables contain water and as the veg cooks, it will release some of the water. When its boiled, reduce the heat and let it simmer for 25 minutes or until the veg is tender.



Place the flour in the mixing bowl and add the butter. Rub the butter into the flour to form a crumble and add the cheese in there too


Chop the coriander and leave to one side for the moment, place the vegetable in to an oven proof dish and add the coriander. Make sure there isn't too much water when you place it in your oven proof dish, otherwise your crumble will get too soggy, you need just enough liquid to stop it getting too dry to eat. Sprinkle the crumble on the top and place in the oven at 200 degrees/ gas mark 6 for 25 minutes.




Eat it on its own or with a side dish like a salad or a jacket potato. For more details of the classes please pop over to chequersdeal.co.uk or cal them on 01304 362 288

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