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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Great served with a corn bread muffin or fresh crusty bread. A flavour filled vegetarian dinner, enjoyed by the meatlover in our family also. Ingredients:
1 tablespoon olive oil |
2 garlic cloves, crushed |
2 celery ribs, finely chopped |
3 carrots, chopped |
1 large leek, chopped |
2 tablespoons cajun seasoning |
500 g pumpkin, peeled and diced (butternut is a good choice) |
400 g chopped peeled tomatoes |
420 g mexican beans (beans in a mexican style chili sauce) |
150 ml water |
1 tablespoon brown sugar |
Directions:
1. Add oil to a large sauce pan over low heat.
2. Add the celery, leek, garlic and carrots and let sweat out for 5 minutes stirring so nothing catches or browns.
3. Add the Cajun seasoning and pumpkin, then fry for 5 minutes, so the vegetables are well coated.
4. Add 150 mls water.
5. Add tomatoes and beans, cook till pumpkin is tender.
6. Add brown sugar, stir through then serve.
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