When I first started following Dina this was about 2 years after winning MasterChef and I noticed that she always spoke about wanting to learn how to cook. Anyway I decided to send her copies of my book and in one of her vlogs she actually went to Tesco’s and bought all the ingredients and made this recipe!!
This is an extract from my book with a few extra ingredients added and I hope you enjoy cooking it. Its originally French inspired from the Daube region of France but ended up in Mauritius and has been livened up with chilli coriander and some paprika. It’s the perfect mid week meal that so happens to be vegan and full of flavour. Its rich enough to make you not realise your not eating any dairy or meat and is perfectly filling. Its one of my comfort dishes and is a staple part of a mauritian table mid week as part of our simple suppers.
MAURITIAN KIDNEY BEAN AND POTATO DAUB
2 tbsp rapeseed oil or any veg oil
2 small banana shallots, thinly sliced
2 garlic clove, finely chopped or grated
1 inch of ginger finely chopped or grated
2 tbsp freshly chopped coriander stalks
1 green chilli, finely chopped (not essential)
1 tsp salt1tsp paprika
4 sprigs of thyme
1/2 x 400g tin peeled plum tomatoes, use only half of the tin tomatoes
2 medium King Edward potatoes, or any non-chalky floury potato, chopped into 2.5 cm cubes
1 x 400g tin kidney beans, rinsed and drained
400ml hot water mixed with 1 veg stock cube (use tin of kidney beans fill with hot water and add stock cube to it)
freshly chopped coriander, to garnish
Heat the oil in a large pan over a medium heat and fry the shallots for 2 minutes until just beginning to soften.
Add the garlic, ginger, coriander, chilli, salt and thyme and cook for a further 2 minutes.
Add the tomatoes, paprika and cook for 5 minutes, stirring occasionally, then add the stock water along with the potatoes and kidney beans.
Bring to a simmer, reduce the heat, cover and cook for 15 to 20 minutes until the tomatoes start to break down (you can help this process along by using a wooden spoon to crush them).
Sprinkle over the coriander and serve hot with white rice or roti bread or couscous
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