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Potato & Bell Pepper Chilli with cashew nut yoghurt & fresh coriander

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Prep Time 35 minutes
Cook Time 50 minutes
Servings 1
Calories 80 kcal

Ingredients
  

  • 400 g Potato Chunks rinse &-cut into small pieces
  • 20 ml NOMU Mexican Spice Blend
  • 150 ml Quinoa rinse
  • 1 Vegetable Stock Sachet
  • 1 Onion peel & roughly dice
  • 1 Bell Pepper rinse, deseed & cut into bite-sized pieces
  • 1 Garlic Clove peel & grate
  • 2 Fresh Chillies rinse, deseed & finely slice
  • 200 ml Tomato Passata
  • 120 g Kidney Beans drain & rinse
  • 100 ml Cashew Nut Yoghurt
  • 5 g Fresh Coriander rinse, pick & roughly chop
  • Oil cooking, olive or coconut
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey

Instructions
 

  • ROAST Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the NOMU spice blend, and seasoning. Roast
  • asining. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
  • FLUFFY QUINOA Boil a full kettle. Place the rinsed quinoa in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
  • POTATO CHILLI Dilute the stock with 300ml of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onions and the pepper pieces until soft but still crunchy, 4-5 minutes. Add the grated garlic and the sliced chilli (to taste), and fry until fragrant,
  • 1-2 minutes. Add the tomato passata and the diluted stock. Simmer until thickening, 10-12 minutes. In the final 5 minutes, add the rinsed kidney beans and leave to simmer until warmed through. Add a sweetener (to faste), season, and mix in the roasted potato.
  • JUST BEFORE SERVING In a small bowl, combine the cashew nut yoghurt, ½ the chopped coriander, and seasoning.
  • TIME TO EAT Make a bed of the fluffy quinoa, top with the potato chilli, and dollop over the coriander cashew nut yoghurt. Garnish with the remaining coriander. Great job!