• Chilli Con Cauli
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Chilli Con Cauli

Chilli Con Cauli

  1. 1 Each Tomatoes
  2. 1 Each Red Chilli
  3. 1 Each Red Capsicums
  4. 200 g Kidney Beans
  5. 1 cup Jasmine Rice
  6. 1 tbsp Greek Yoghurt - PANTRY ITEM
  7. 1 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 Each Eschalot
  10. 100 g Cauliflower
  11. 1 Each Carrots
  12. 1 Each Avocado
  13. 0 Salt And Pepper - PANTRY ITEM
  1. 1 Each Tomatoes
  2. 1 Each Red Chilli
  3. 1 Each Red Capsicums
  4. 400 g Kidney Beans
  5. 1 cup Jasmine Rice
  6. 2 tbsp Greek Yoghurt - PANTRY ITEM
  7. 1 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 Each Eschalot
  10. 200 g Cauliflower
  11. 1 Each Carrots
  12. 1 Each Avocado
  13. 0 Salt And Pepper - PANTRY ITEM
  1. 2 Each Tomatoes
  2. 2 Each Red Chilli
  3. 2 Each Red Capsicums
  4. 600 g Kidney Beans
  5. 2 cup Jasmine Rice
  6. 3 tbsp Greek Yoghurt - PANTRY ITEM
  7. 2 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 2 Each Eschalot
  10. 300 g Cauliflower
  11. 2 Each Carrots
  12. 2 Each Avocado
  13. 0 Salt And Pepper - PANTRY ITEM
  1. 2 Each Tomatoes
  2. 2 Each Red Chilli
  3. 2 Each Red Capsicums
  4. 800 g Kidney Beans
  5. 2 cup Jasmine Rice
  6. 4 tbsp Greek Yoghurt - PANTRY ITEM
  7. 2 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 2 Each Eschalot
  10. 400 g Cauliflower
  11. 2 Each Carrots
  12. 2 Each Avocado
  13. 0 Salt And Pepper - PANTRY ITEM
  1. 3 Each Tomatoes
  2. 3 Each Red Chilli
  3. 3 Each Red Capsicums
  4. 1200 g Kidney Beans
  5. 3 cup Jasmine Rice
  6. 6 tbsp Greek Yoghurt - PANTRY ITEM
  7. 3 Clove Garlic
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 3 Each Eschalot
  10. 600 g Cauliflower
  11. 3 Each Carrots
  12. 3 Each Avocado
  13. 0 Salt And Pepper - PANTRY ITEM

Prep:

  1. Wash and roughly chop red capsicums and tomatoes.
  2. Peel and finely chop eschalot and garlic.
  3. Peel and chop avocado.
  4. Peel and finely chop carrots.
  5. Wash cauliflower and finely chop.
  6. Drain and rinse kidney beans.
  7. Finely chop chilli.

Method:

  1. Add cauliflower, tomatoes, beans and a little water. Simmer, covered for about 15 minutes, or until cauliflower is tender. Season.
  2. Meanwhile, heat oil in a large pan over a medium heat. Add eschalot, garlic, chilli, carrot and capsicum. Cook, stirring occasionally, until onion is soft.
  3. Serve chilli over rice. Top with yoghurt and avocado.
  4. Use ratio of 1. 5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes, stirring occasionally. Then stand covered for 5 minutes, fluff up with a fork.
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