Prep Time
20 min
Cook Time
40 min
Yields
4 servings
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ingredients
1
tsp olive oil (5 mL)
1
onion
3
celery stalks
2
cup water (500 mL)
1 796
can spiced tomatoes (796 mL)
tsp vegetable bouillon (10 mL)
1
tsp prepared ginger (15 mL)
tsp prepared garlic (15 mL)
3
Tbsp Chives (45 mL)
1
can pineapple (use only ½ of 14 oz can)
1
small apple, sliced with peel
1
can bean medley (19 oz)
1
Tbsp madras curry (15 mL)
2
Tbsp sultana raisins (30 mL)
Twist of pepper
Dried chili flakes (optional)
2
cup water (500 mL)
1
cup frozen mixed veggies (optional) (250 mL)
6
to 8 multigrain buns
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directions
Step 1
Heat oil in a stovetop pot.
Step 2
Slice onions and celery adding to pot as you cut.
Step 3
Stir until onions become translucent.
Step 4
Bring a kettle of water to a boil.
Step 5
Add tomatoes to pot.
Step 6
Combine vegetable bouillon with 2 cups (500 mL) of boiled water then add to pot.
Step 7
Cut chives and add to pot along with ginger and garlic.
Step 8
Empty 1/2 of a 14 oz can of pineapple into pot. (no juice). Reserve the rest for Mom’s pasta meal.
Step 9
Stir in apple, beans, madras curry and raisons. Add pepper and chili. Start slow as the madras curry has a little kick.
Step 10
Bring to a boil then simmer for 20 minutes. Add water, bring to a boil again and simmer another 10 minutes.
Throw in a cup of mixed frozen veggies if you would like.
Step 11
Serve with multigrain buns.