This recipe full of nutrient-rich colorful ingredients such as red kidney beans, carrots, capsicums and peas will help you strengthen your spleen energy and maintain your body strong and healthy.
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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Ingredients
Stuffing
- 1 can red kidney beans 400g
- 1 can chickpeas 400g
- 1 large Onion cut into small cubes
- 1 large carrots cut into small cubes
- 1 large zucchini cut into small cubes
- 1 cup peas frozen or fresh
- 1/2 red capsicum cut into small cubes
- 1 can crushed tomatoes 400g
- 1/4 cup sweet chilli sauce do not have to use-instead use tomato relish 1 jar (400g)
- 1 tablespoon olive oil
- salt and pepper to taste
Topping
- 3 largish potatoes
- 1 1/2 cups cubed pumpkin
- 1 tablespoon butter
- salt and pepper to taste
Ingredients
Stuffing
Topping
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Instructions
- Using a wok or a large frypan, place oil in pan and when it comes to heat add onion and fry until caramelised or soft
- As the onion softens, add the chickpeas, carrot and capsicum
- After ten minutes, add the red kidney beans, zucchini, peas and tinned tomatoes, continue mixing ingredients together
- Add salt and pepper and sweet chilli sauce or tomato relish and lower heat, mixing through until it condenses a little.
- Pour contents into a medium lasagne tray and set aside. Make sure ingredients are evenly placed and covering tray
Topping
- Place peeled and cubed potatoes and pumpkin into a steamer
- When soft mash together, add salt and pepper to taste
- Carefully spread the mash over the vegetables already in the tray.
- Bake @ 200%C for 45 minutes or until golden brown
- Eat and be merry
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