Tag #leftovers

Viewing posts tagged #leftovers

Black Bean Chilli

Easy Vegan Chilli Recipe with Quinoa

Makes 4 portions, ~532 kcal per portion


  • 1 Onion, chopped
  • 2 Garlic Cloves, minced
  • 2 Red Chillies, minced
  • 1 tsp Olive oil
  • 2 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 200g Red Quinoa, rinsed and drained
  • 600ml Vegetable Stock (2 cubes in boiling water)
  • 400g Chopped Tomatoes
  • 2 boxes (780g) Black Beans, drained

For serving

  • 1 Avocado, sliced
  • 1 Handful coriander, chopped
  • 4 slices wholemeal bread


  1. Mince garlic and chilli in a food processor.
  2. Heat oil in a pan or wok over medium heat.
  3. Sauté the onion, garlic and chilli until soft and add cumin and paprika.
  4. Add quinoa, stock, tomatoes and black beans.
  5. Cover and simmer for 30 minutes or until the quinoa is tender and the sauce has thickened.
  6. Serve topped with a few avocado slices, chopped coriander and toasted bread.

Original source: https://www.olivemagazine.com/recipes/vegan/quick-quinoa-and-black-bean-chilli/

Indian Dal

Makes for about 4 portions.


  • 1 cup red lentils, rinsed
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1 (~5cm) cinnamon stick
  • 1 cup diced yellow onion
  • 1 red chili pepper minced
  • 4 garlic cloves, minced
  • 1 tablespoon finely minced ginger root
  • 1/2 teaspoon ground turmeric 
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon paprika
  • 3/4 teaspoon kosher salt
  • 1 medium tomato, diced
  • Juice of one half a lemon
  • Chopped cilantro leaves for garnish


  • Place the rinsed lentils in a medium saucepan along with 3 cups of room temperature water. Turn the heat to medium and allow the lentils to cook for 20 minutes.
  • Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.
  • Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.
  • Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Discard the cinnamon stick.
  • Once the lentils are cooked, drain off any excess water. Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed