100g baked kidney beans
125g butternut squash
100ml tomato pulp
1/2 tablespoon Tandoori paste
1 teaspoon Iswari Turmeric & Black Pepper
1/2 large cauliflower cut into small bunches
1 onion
1 small clove of garlic
1 teaspoon dried oregano
Olive oil
Salt
1 bay leaf
1. In a frying pan, put a drizzle of olive oil, the chopped onion and garlic and the peeled and diced squash. Fry over medium heat for 5 minutes.
2. Add the tomato pulp, tandoori paste and oregano and cook over low heat, with the lid on, for 15 minutes.
3. Then add the cooked kidney beans, turmeric and black pepper and simmer for another 5 minutes with the lid on.
4. In the meantime, cut the cauliflower into florets and wash it well.
5. Put it in a blender and blend until it is as small as rice.
6. Put it in a frying pan with chopped onion, salt, pepper and a little oil and mix well.
7. Cover for 1 minute. Uncover, stir, cover and cook for another 2 minutes.
8. Serve very hot with the rice.
