- half a fresh chilli
- fresh coriander
- 1 onion
- 2 garlic cloves
- olive oil
- fresh ginger
- honey
- lemon
- soy sauce
- 1 and half cup of dry soy
- half a fresh paprika
- 400ml tomato passata
- dry oregano
- salt
- pepper
- 1 can red beans
- 1 cup and half of basmati rice
Cook the rice: boil water that's 2x the quantity of your dry rice. Season with salt and when the rice is cooked drain the water and reserve.
In a food processor or chopper add the coriander (about a handful with stems), the chill, the onion, the garlic cloves, about 1 to 2 tablespoons of olive oil, the ginger (about as big as half your thumb), a teaspoon of honey and another of soy sauce, salt, pepper and the lemon juice. Blend this for about a minute till you have a nice aromatic paste.
Throw this into a pan and let it fry a bit. Add the passata and the chopped paprika bits. Now add a drained can of red beans and let the sauce thicken. Add the dry soy and turn off the heat.
Serve the bean sauce on a rice bed and sprinkle with dry oregano or fresh coriander.
This recipe is good for 4 portions.
