AN EPONINE RECIPE
VEGETARIAN CHILLI WITH GUACAMOLE AND A LIME YOGHURT
(a hug in a bowl)
This is the perfect meal to curl up with on the sofa with when the rain is pouring outside, when one of the many lurgies that seem to be circulating sets in, or when you simply fancy a good old bowl of comfort food.
(Serves 2 with some for leftovers)
FOR THE CHILLI:
1x Aubergine, chopped
1x Can of chopped tomatoes
1/2 Tube of tomato paste
1x Packet of your favourite wild mushrooms (the more variations the merrier)
1x Can of butter beans
1x Can of kidney beans
1x Large red onion, chopped
2x Cloves of garlic, chopped
2x Heaped teaspoons of paprika
2x Heaped teaspoons of cayenne pepper
2x Heaped teaspoons of cumin
1x Teaspoon of sugar
A hearty glug of red wine
Another hearty glug of Worcestershire sauce
Salt & Pepper
FOR THE GUACAMOLE:
1x Lime’s worth of juice
1x Teaspoon of chilli flakes
1x Teaspoon of fish sauce
A splash of tabasco
Salt & Pepper
FOR THE LIME YOGHURT:
1/2 Pot of greek yoghurt
1/2 Limes’s worth of zest & juice
A generous handful of chopped coriander, chopped
Put a generous amount of olive oil into a large pan and heat it on a medium heat. Add the chopped red onion, the garlic cloves and the spices and mix them together until they’re soft and smelling delicious.
Add the chopped aubergine and cook until it’s nice and soft.
Add the canned tomatoes, the mushrooms, the beans, the red wine and the seasoning. Leave the everything to mingle for circa 20 minutes (the longer the better).
On to the guacamole. Mash the avocado. Add the lime juice, the fish sauce (for the saltiness), the chilli flakes, the tabasco and the seasoning.
Finally, the lime yoghurt. Put the yoghurt in a bowl and grate to get a lime’s worth of zest on top. Then cut the lime and squeeze half the juice into the bowl. Mix together and season.
To serve, put a very generous dollop of guacamole on top, and another generous dollop of yoghurt on top of that. Sprinkle a hearty handful of chopped coriander over the whole thing, and serve with a wedge of lime.