recipeName: tuna and bean hot pot
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
steps: 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.
NER: coconut milk onions carrots baby marrows curry powder cumin paprika butternut water red chilli tin red kidney beans tuna salt lemon juice black pepper coriander leaves