A version of this recipe was posted on the Fatfree vegetarian list by Michelle Dick. It originally comes from a book by Gabe Merkin, but both Michelle and I have altered it slightly. It makes a lot, but freezes very well. Serve it on its own, or with a side vegetable; cooked frozen spinach does well enough if you want a meal entirely from the freezer.
1. Saute onion, chillies and curry powder (if using) in stock made with the cubes, or use oil if you wish, until onion is softened.
2. Add the rice and canned tomatoes, along with 450ml (16 fl oz, 2 cups) of water. Stir well, bring to the boil and simmer, covered, for 25 minutes, stirring occasionally.
3. After 25 minutes cooking, add the courgettes and peppers (don't stir them in yet) and cook for another 30 minutes, stirring 2 or 3 times.
4. Add the beans and sweetcorn, stir, and heat through gently for about 5 minutes. Stir in the coriander and serve.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 10 Dec 1997 (last altered 26 Mar 2000) - comments and questions to Kake L Pugh (email@example.com).