A simple and delicious meatless meal, perfect for dinner. The combination of beans, tomato rice, fried plantain, and avocado is both flavorful and satisfying.
Ingredients
For the Bean Stew:
-1 cup cooked red kidney beans (or beans of your choice)
-1 onion, chopped
-1 tsp garlic paste
-2 tsp tomato paste
-2 carrots, diced
- 2 ripe tomatoes, chopped
- 2 tsp curry powder
- 1 tsp chicken masala
- 1 chicken bouillon cube
- 1 cup vegetable stock
- Salt, to taste
For the Tomato Rice:
- 1 cup rice, washed
- 1 onion, chopped
- 2 tsp tomato paste
- 2 tomatoes, blended
- 1 tsp cumin
- 1 tsp coriander
- Salt, to taste
- 1 1/2 cups water
For the Plantain:
- 1 plantain, sliced
- Oil for frying
Extras:
- 1 avocado, sliced
Instructions
Bean Stew:
- In a pan, sauté the chopped onion until soft. Add the garlic paste and cook for another minute.
- Stir in the tomato paste, followed by the diced tomatoes, curry powder, chicken masala, and salt. Let it simmer until the tomatoes break down and become mushy.
- Add the diced carrots and cooked beans, then pour in the vegetable stock. Simmer on low heat until the stew thickens and the carrots are tender.
Tomato Rice:
- In a separate pan, sauté the chopped onion until soft. Add the cumin, coriander, and tomato paste, cooking for a couple of minutes.
- Stir in the blended tomatoes and cook until the mixture thickens slightly.
- Add the washed rice and stir to coat it in the tomato mixture.
- Pour in the water, season with salt, and cook on high heat until the water is almost absorbed. Reduce the heat to low, cover, and simmer until the rice is fully cooked and fluffy.
Fried Plantain:
- Slice the plantain as desired and fry in oil until golden brown. Drain on paper towels.
Serving:
- Serve the bean stew alongside the tomato rice, topped with slices of fried plantain and fresh avocado. Enjoy!
This meatless meal is packed with flavor and perfect for a comforting dinner!