Sunday, 9 June 2013

Sneaky Tomato Sauce

This is another of the occasional "guest" recipes that I host. It comes from the same source as the last one: Lucie. But I took the liberty of adapting her recipe last time and ended up having a irreconcilable debate about the merits of delicious mozzarella and less than delicious feta. So on this occasion, I am not adding or taking anything away from Lucie's recipe.

"Sneaky Tomato Sauce for Pasta (For Veggiephobic kids!)

Ingredients:

Coconut oil
Onion peeled and roughly chopped
2 medium carrots peeled and roughly chopped
Green beans washed, topped and tailed and chopped
Two tins of chopped tomatoes
Tin of kidney or Mexican beans
Two gluten / yeast free vegetable stock cubes
Turmeric
Ground coriander
Ground Cumin
Ground ginger
Chilli flakes
Boiling water

Method:

Melt coconut oil, fry onions for a few minutes on a medium heat. Add carrots and green beans and fry for a further few minutes. Add spices and stir through. Add tomatoes, stock cubes, kidney / Mexican beans and about a cup of boiling water. Stir, bring to boil, then simmer for about an hour. Remove from heat and use a hand blender to remove lumps. Serve with pasta. It's a great way to use up veg and get any fussy children to eat their veg."

Thanks Lucie!


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