tuna and bean hot pot

Serves: 4

Ingredients:
1 cup reduced-fat coconut milk
2 onions, coarsely chopped
3 carrots, halved and sliced
3 baby marrows, halved and sliced
4 teaspoons curry powder
4 teaspoons ground cumin
2 teaspoons paprika
300 g butternut, peeled and cubed
1½ cups boiling water
1 small red chilli, whole (optional)
1 x 410 g tin red kidney beans, drained
2 x 175 g tins tuna, with the liquid
½ teaspoon salt
lemon juice and black pepper to taste
2 teaspoons fresh coriander leaves, chopped

Method:
heat the oil in a large pot over a medium heat and fry onions, carrots and baby marrows for a few minutes.
add spices and butternut and fry until aromatic.
reduce the heat and stir in the tea or water with the chilli. simmer with the lid for 20 minutes or until the veggies are just cooked.
add beans, tuna with the liquid, coconut with the milk and salt. simmer for another 5 minutes or until heated through.
season with lemon juice and pepper. stir in chopped coriander.