Prepare all ingredients according to the list above and read through the recipe before starting
Heat a casserole big enough for the final dish
Add (i) and cook gently until it has softened
2 onions, 4 cloves garlic, 250 g carrots, 3 tablespoons sunflower oil
Add (i) and mix it together
400 g courgettes, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 0,5 teaspoon ground cinnamon, 2 teaspoons paprika
Add (i) and mix it together
300 g white rice, 600 ml vegetable broth, 400 g canned whole plum tomatoes
Season with (i)
0,5 teaspoon chili flakes, salt, black pepper
Bring to a simmer and let it simmer for 15 minutes (timer) with the lid on
Stir regularly
Add (i) and bring to a simmer
265 g canned black beans, 140 g canned sweet corn, 2 red bell peppers
Remove from the heat and let it rest for 15 minutes (timer), while keeping the lid on
Adjust the seasoning with (i)
0,5 teaspoon chili flakes, salt, black pepper
Make sure the rice is cooked
Add (i) and mix it together
200 g cherry tomatoes
Served with (i)
1 avocado, 200 g cheddar cheese
3 tablespoons sunflower oil
2 onions - peel and finely chop
4 cloves garlic - peel and finely grate
250 g carrots - peel and cut into small cubes
400 g courgettes - roughly grate - rinse before use
2 teaspoons ground cumin
2 teaspoons ground coriander
0,5 teaspoon ground cinnamon
2 teaspoons paprika
300 g white rice
600 ml vegetable broth
400 g canned whole plum tomatoes - roughly chop them with a fruit knife while still in the can
265 g canned black beans - net weight, drain and rinse before use
140 g canned sweet corn - net weight, drain and rinse before use
2 red bell peppers - deseed and finely chop - rinse before use
200 g cherry tomatoes - cut in quarters - rinse before use
0,5 teaspoon chili flakes - for more heat, to your taste
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
1 avocado - cut into cubes
200 g cheddar cheese - grated