Crumbs!
Laura on 8 Sep 2017
Chilli Con Vegan, Saffron Rice, Avocado & Lime Salad
Ingredients
2 medium onions, finely diced
4 garlic cloves, grated
1 medium leek, finely sliced
3 red chillis, finely sliced
5 tbsp premium rapeseed oil
3 heaped tbsp coriander seeds
3 heaped tbsp cumin seeds
3 tbsp smoked paprika
1 tsp ground cinnamon
3 tbsp dried oregano
6 lime leaves, chopped
1 whole nutmeg, for grating
3 tbsp tomato purée
250g dried green lentils
2 x 400g tins red kidney beans
2 x 400g tins black beans
3 x 400g tins chopped tomatoes
bunch coriander, stalks and leaves seperated and chopped
1.2 ltrs vegetable stock
1kg easy cook rice
good pinch of saffron
5 limes (zest of all, juice of 3)
1kg cherry tomatoes, halved
4 avocados, peeled stoned and sliced
mixed salad leaves
sour cream, to serve
Method
1. For the chilli, place the onion, garlic, leek and chilli into your largest, heavy-based pan over a medium heat with 3 tbsp rapeseed oil. Fry for about 5 mins, or until softened.
2. Meanwhile, toast the coriander and cumin seeds together on a medium heat, then grind in a pestle and mortar.
3. Add the spices, dried herbs and a good grating of nutmeg to the large pan and fry for 2 more mins - if it's a little dry at this point, add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 mins.
4. Stir in the lentils. Drain, rinse and stir in the beans, followed by the tomatoes, chopped coriander stalks and the stock.
5. Bring it all to the boil slowly, then reduce to a low heat and let it bubble away for atleast 1 hour, or until thickened and reduced, stirring every 15-20 mins. Season to taste.
6. For the saffron rice, put the rice in a pan with twice the amount of cold water, add a few strands of saffron and season well. Bring to the boil gently, and simmer until the water is nearly gone and the rice is light and fluffy, with a little bite.
7. When ready to serve, combine the lime zest and juice with the tomatoes, avocado, coriander leaves, and mixed salad leaves.
8. Serve the chilli with the rice, and top with the salad and sour cream.
A Grape Match...
There's a whole stack of spicy flavours going on in this dish, so a soft, spicy red is the way to go. This is a fresher, lighter style of Malbec, full of bright, cherry and plum fruit, with hints of cocoa and vanilla; it's lively enough to cope with the heady combination of chilli, smoked paprika and cinnamon in the mix.