2 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 red capsicum, deseeded and chopped
3/4 cup (125 gm) sliced button mushrooms
1/2 tsp chilli powder
1 tsp ground cumin
400 gm cooked mixed beans (kidney beans, black beans )
600 ml tomato puree
350 ml water/ homemade vegetable stock (with no salt)
Salt according to taste
Chopped coriander for garnish
1. Heat oil in a large saucepan. Add the onion, garlic, red and green capsicums. Sauté for 2-3 minutes. Add mushrooms, ground cumin, chilli powder and cook gently, for about 30 seconds.
2. Add mixed beans, tomato puree and the water or vegetable stock, salt and chopped coriander. Stir well, bring to a boil then reduce the heat. Cover the pan and let it simmer till 20 minutes or till the time the vegetables are tender.
3. Serve and garnish with fresh coriander.