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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Every single food in this recipe is super-charged with nutrients. I feel like I am nourishing my body with every spoonful. I like it served with a dollop of fat-free yoghurt and chopped coriander. Ingredients:
1 teaspoon olive oil |
1 onion, roughly chopped |
2 garlic cloves, minced |
1 red chili, finely diced |
1 teaspoon cumin |
1 teaspoon paprika |
1 red capsicum, diced |
1 carrot, diced |
1 zucchini, diced |
1 small eggplants or 300 g mixed mushrooms, chopped |
2 (400 g) cans chopped tomatoes |
2 tablespoons tomato paste |
1 kg kangraroo mincemeat |
1 (400 g) can soybeans |
Directions:
1. Saute onion, garlic, chilli and spices in the oil for a few minutes.
2. Add the mince and cook, stirring, until well broken up and browned. Pour in the tinned tomatoes, tomato paste, 1/2 cup of water, all the vegetables and the drained soybeans. Bring the the boil, lower to a simmer, cover and cook gently for 30 minutes.
3. Remove lid and continue to simmer for 15 minutes or until sauce is nicely thickened.
4. Serve in bowls with fat-free yoghurt, sour cream, low fat cheese or as a tortilla filling.
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