Ingredients
- 4 Large onions
- 6 tins of beans (e.g. 2 x baked beans, 2 x Kidney beans, 2 x mixed beans in sauce)
- 12 medium carrots
- 600g frozen sweetcorn or 3 tins (with no salt/sugar added)
- 6 tins chopped tomatoes
- 6 peppers
- 1 pumpkin or winter squash*
- garlic (to taste)
- tomato puree
- 2 vegetable stock cubes
- paprika
- mixed dried herbs
- black pepper
- oil/margarine for frying
- a little red wine in it never goes amiss either :)
- 1200g basmati rice (minimum for feeding 12)
- 1 large onion
- 1 vegetable stock cube
- Tumeric
- 2 bags of cheap cashew nuts (they are going to be broken up so cheap ones are fine)
Method – Goulash
Chop onions, peeled carrots, peppers and pumpkin. Crush garlic.
Fry onions, garlic, peeled carrots, peppers.
Boil the pumpkin for a few minutes in unsalted water by itself until it begins to soften – do NOT let it cook! Retain the water.
Add the sweetcorn, beans, tomatoes, herbs and spices & stock to the mixture and sufficient pumpkin water to nearly cover. Stir well and reduce to a simmer.
Add pumpkin (and wine!) and continue to simmer until the pumpkin is cooked. Add puree to thicken.
Method – Rice
Chop the onion very finely. Crush garlic. Fry both. Add cashews.
Cook rice in boiling water with the tumeric. Take care not to overcook it – don’t add salt as the flavouring contains salt.
When onions are cooked add stock cube and a little water and bring to boil.
Drain cooked rice thoroughly. Stir in cashew nut mixture thoroughly.
Serve immediately.