After a delicious yoga practice yesterday afternoon I felt like eating something spicy, and so I came up with this yummy, incredibly simple vegetarian recipe.
Kidney Beans – pre cooked with kombu to aid digestion
Carrots – grated (I used purple carrots hence the rather purpleness of the photo)
Daikon – grated (type of radish)
Ginger – fresh grated or powdered will do
Sweet Smoked Paprika
Cinnamon – ground
optional Chipotle Paste – to make it extra hot
In a wok or large pan, heat the olive oil and then stir fry the leeks, add ginger, both paprikas and a pinch of salt and continue to stir fry until leeks are soft. Add cooked beans and continue to cook for a couple more minutes until beans are hot.
At this point taste a little, remember you will be adding more veg so the flavour will need to be quite strong at this point, is it spicy enough for you? would you like it hotter? if yes add the chipotle paste, go easy its rather fiery (or chilli powder will do but remember it will take a little longer for the flavour to come out). Would you like a little sweetness? try adding a small amount of the cinnamon powder now.
I like my veg to be only just cooked so added the carrots, daikon & broccoli right at the end and turned the heat off to preserve the crunchy freshness of the veg. Stir in some roughly chopped coriander and serve.
I served this dish with millet which I cooked with a little wakame seaweed, the sticky, mild, sweetness of the millet perfectly complimented the spicy beans!
I made quite a lot and so Im looking forward to making a spicy soup out of the leftovers today