Spicy Bean, Courgettes & Peppers recipe

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Spicy Bean, Courgettes & Peppers

12 oz. Cooked Flageolet Beans.
2oz. Creamed Coconut.
1 Tblsp. Olive Oil.
2 Onions, chopped finely.
3 Garlic Cloves, crushed.
1 inch Root Ginger,
2 Tsp. Ground Coriander.
1 Tsp. Garam Masala.
1 Tsp. Turmeric.
1 Red Pepper, diced.
1 Green Pepper, diced.
1 lb. Courgettes, diced
1 400 gm. Tin Tomatoes.
Juice 1/2 Lemon.
4oz. Sultanas.
2 oz. Cashew Nuts.
Black Pepper.


Grate the coconut, dissolve in 1/2 pint of boiling water.
Fry the onions in the oil until soft.
Add the garlic and the root ginger.
Mix the spices with a little water to make a paste.
Add to the onions and cook for 3 minutes.
Add the peppers, courgettes and tomatoes, cover and sweat for 10 minutes.
Stir in the coconut milk, lemon juice, sultanas and nuts and simmer for 15 - 20 minutes.
Serve with wholemeal pasta and mixed green salad.

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