Cath’s veggie Chilli (serves 4)

This is one of my back up recipes that I store in the freezer and pull out when needed.  Its really filling and gives me my chilli hit, perfect for when i am keeping my calories in check. A quick and easy recipe to make and store.


Values per serving

Vitamin K (mcg)            17.5

Protein (g)                     12.7

Calories (kcal)               250

Fat (g)                            6.9

chicken curry food recipe

To make you will need

1 tbsp  coconut butter

1 medium onion

3 stalks celery

2 medium carrots

6 medium mushrooms

2 cloves garlic

2 green chillies

1 tsp ground cumin

2 tsp cayenne pepper

1 tsp ground cinnamon

400g tin chopped tomatoes

2 tbsp tomato puree

250ml water

1 fresh bay leaf

400g tin chickpeas

400g tin of red kidney beans

Salt and Pepper to season


  • Finely chop the carrots, celery and onion.
  • Melt the coconut butter in a large pan and add the chopped vegetables.
  • Add a tbsp. of water, pinch of salt and black pepper and sauté gently for 5 minutes.
  • Deseed the chillies and then finely chop both the chillies and garlic. Add to the pan along with the mushrooms and stir in.  Sauté gently for another 5 minutes.
  • Add the spices and stir to coat all the vegetables.
  • Add the tomato puree, tinned tomatoes and 250ml of water and bring to the boil, stirring continuously.
  • Reduce to a simmer and cook for 20 minutes.
  • Drain and rinse the chickpeas and kidney beans.
  • Add the chickpeas and beans to the pan along with a bay leaf.
  • Season to taste and cook for a further 20 minutes until the sauce has thickened nicely.