The Kindly Vegan

vegan recipes - it's easy

Curried Beans – Rajma


Rajma is a very popular dish in the Northern parts of India, especially in the Punjab.  Here it is usually served with rice and is a regular feature in most households.  As with all curries, most people have their own “take” on it ….. the spices may vary slightly, some use more chilli than others and the use of tomatoes will also vary from one household to another.

Red kidney beans are soaked overnight, rinsed and left to simmer until soft and squidgy.  I have used red kidney beans and Borlotti beans out of tins!  The pace of life being such, it is not always easy to remember to soak the beans and tins are a nifty option.  You can use just red kidney beans if you prefer.  I have also tried this recipe with black turtle beans, very popular in Latin American countries, and it was the most luscious, rich and gloopy bean curry I have ever tasted.  You can buy them in tins in most supermarkets.


1 tin Red Kidney beans, rinsed (400 gram tin)
1 tin Borlotti beans, rinsed (400 gram tin)
2 medium carrots, thickly sliced
1 large onion, sliced
3-4 cloves garlic, finely chopped
2 inch piece ginger, finely chopped
½ teaspoon turmeric
½ teaspoon cumin powder
2 teaspoons curry powder (mild or hot, whichever you prefer)
1 tablespoon tomato puree
3 tablespoons oil
Salt to taste
Fresh chopped coriander to garnish
Garam Masala: to be fried whole with the onions
4 cloves, 6 black peppercorns, 2 pods cardamom, 2 inch stick cinnamon, 1 teaspoon cumin seeds


  1. Fry the onion with all of the garam masala listed above in 3 tablespoons oil until onions are golden
  2. In a bowl mix all the spices, garlic, ginger, tomato puree, salt and a little water to make a paste
  3. Add spice paste to the onions and fry for about 5-6 minutes, adding small splashes of water to stop it from burning
  4. Take about a third of a tin of either of the beans and mash them with a potato masher or fork
  5. Add all the beans including the mashed beans and the carrot with about 250ml of water (about 1 cup and a bit)
  6. Bring to boil, lower heat and simmer gently on low heat for about 25-30 minutes until you have a nice, thick sauce
  7. Sprinkle fresh coriander, give it a stir and serve with rice, quinoa or eat with chappati or any flat bread

Leek & lentil soup

Leek & lentil soup

Most of us have had a go at the traditional leek and potato soup and love it.  But have you tried leek & lentil soup….?  no?  then please I urge you to try this – I am sure, once you taste this gorgeous, sweet, nutty and very nutritious soup, it will very quickly become part of your “must haves”.  I have used the usual orange lentils which cook easily and kept this recipe simple, so simple, you need just bung everything in and turn the hob on!  However, we do need to fry the leeks – this brings out the sweetness in the leeks and adds to the overall flavour.  So, while the soup is simmering away, slice the leeks nice and thin and hum a merry tune and fry the leeks -it only takes about 8-10 minutes and is worth the effort.

Tip: Most lentil-based soups are versatile – you can also serve this as dal with rice or quinoa.  Add a little cumin powder if you wish to spice it up a bit.

Leek & lentil soup(3)

Fried leeks

4 small, 2 meal- sized portions


1 cup (about 150 grams) orange lentils, rinsed
2 cloves garlic, chopped
1 inch piece ginger, chopped
½ teaspoon turmeric
1 medium tomato, quartered
2 medium leeks (about 300 grams), sliced thinly
3 tablespoons olive oil
Salt to taste


  1. Wash the lentils, add garlic, ginger, turmeric, tomato and 700ml water
  2. Bring to boil, lower heat and cover and cook for about 30 minutes until lentils are cooked. (When cooking lentils don’t put the lid on tight as the lentils will boil over and make an awful mess – place the lid loosely on the pan!)
  3. Add salt and check consistency of the soup at this point –if you prefer it thicker uncover and let it reduce, or add a little more water if you like a thin soup
  4. Fry the leeks in olive oil for about 8-10 minutes until the edges turn golden and the leeks are cooked
  5. Add to the soup and serve


Curried cauliflower & sprouting broccoli

Cauliflower & sprouting broccoli

Curried cauliflower is just a regular, oft repeated dish on our menu but this acquired another dimension simply because I had some sprouting broccoli in the fridge screaming to be used or else! Chucked in a small amount of soya mince and it transformed into a tasty, nutritious meal fit for kings (and queens!)  Never fear to experiment in the kitchen – you never know what vegan masterpiece you will come up with, and it’s fun!

As a long term veggie, and coming from an Asian family, I cooked curries and spicy veg and lentils as a matter of course.  And when I became vegan,  I simply continued cooking curries with some minor adjustments…. I replaced cow’s milk yogurt with soya yogurt, replaced eggs with ground flax seeds or apple sauce and that was about it!  Not a hardship, eh?

However, being vegan brought about a change in my attitude and my culinary repertoire.  I discovered that being vegan gave me the impetus to explore and experiment more than ever before.  I rediscovered some pulses and grains which I had, out of sheer laziness, abandoned and shelved for years.  I recently made a no-roll flatbread with buckwheat flour and loved it.  Being vegan meant that some ready prepared products like sausages, burgers etc usually contained egg and that gave me a good reason to experiment making my own with the help of vital wheat gluten and it became an essential constituent of my larder, for which I am very grateful. If you haven’t yet tried using vital wheat gluten, I urge you to have a go – it is wonderful for adding that extra “bite and chew” to the sausage mix and in time you will learn how to adapt your recipes.

In the meanwhile, enjoy your curried cauliflower & sprouting broccoli!  Try it with my easy no-roll flatbread recipe – just a thick batter, fried for a few minutes, that’s it!

3-4 servings


1 small firm cauliflower, cut into medium-size florets
Approximately 7-8 sprouting broccoli stems, cut into half
Soya mince – one-third cup if using dehydrated soya mince or 1 cup frozen (I used dehydrated Neal’s Yard soya protein mince)
1 medium onion, sliced
3 tablespoons oil
2 medium tomatoes, chopped
1 tablespoon tomato puree
3 cloves garlic, grated or chopped
2 inch piece ginger, grated or chopped
2 teaspoons curry powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
Salt to taste
Fresh coriander for garnish (optional)


  1. Fry onions in oil until golden
  2. Add tomatoes, tomato puree and all the spices
  3. Fry for a couple of minutes, add about 50ml of water, cover and cook on low for about 15 minutes
  4. Add cauliflower, soya mince and 1 small cup of water (about 100ml), cover and cook on low heat for 15 minutes, or until cauliflower is just cooked – don’t over cook
  5. Place the broccoli stems on top, cover and cook for a further 5 minutes
  6. Sprinkle with chopped coriander and serve with chappati, any flat bread or rice


Bombay Aloo

Bombay aloo(2)

Bombay Aloo is a much loved dish in Asian cuisine and you will find a number of variations, each with a preference for one spice or another.  The name suggests that it originated in Bombay, now Mumbai, so we must presume that to be its birth place.  Bombay (Mumbai) is a pulsating, thriving, huge metropolitan city in India and is home to a multitude of people from different regions within India.  I seem to remember that bombay aloo was usually considered to  be a speciality of the Bohri and/or Memon communities in India and Pakistan.  I remember, in Karachi as a child, my mother used to go to a Bohri’s shop in town specially to buy his Bombay Aloo which he had on display in a huge aluminum tray, kept warm on an equally large angheeti (coal stove).  To confuse the matter further, I vividly remember a Memon friend of the family bringing Bombay Aloo for us in a large pot!  So, it could be either one of these communities or both!

My recipe is based on my mother’s recipe, who I am sure got it from her Memon friend! Consequently I have always associated this dish with Bohris or Memons.  However, here we are with a number of different recipes to choose from but I have stuck with my Mum’s recipe and here it is for you to enjoy.  It is in fact very simple and uses few spices and is always a welcome dish for all the family.  You can eat it hot or cold, with chappati or any flat bread.

3-4 servings


Approximately 700 grams waxy potatoes (not floury, they will break up!)
3 tablespoons coriander seeds
2 tablespoons cumin seeds
½ teaspoon black mustard seeds
1 teaspoon paprika powder
¼ teaspoon chilli powder (optional)
1 tablespoon tomato puree
3 tablespoons oil
½ teaspoons salt
Little fresh coriander

Bombay aloo(4)
This is the sauce ready for the potatoes to go in!


  1. Boil the potatoes in their skin, peel and cut into 4-6 pieces depending on the size of the potato (I steamed mine with the skin on – keeps them from breaking up)
  2. Dry roast the coriander, cumin and black mustard seeds in a small frying pan on low heat for about 5 minutes until you can smell the aroma of the spices
  3. Put these in a coffee grinder and grind to a coarse powder
  4. Mix the ground spices to a paste with the paprika, chilli powder (if using), tomato puree and salt with 2-3 tablespoons of water
  5. Heat the oil in a saucepan or wok and add the spice paste.  Fry on low heat for about 5-6 minutes, adding small splashes of water to keep it from burning
  6. Add a little water (about 60ml) and cover and simmer for 8-10 minutes to cook the spices
  7. Add the cooked potatoes, stir potatoes gently in the sauce on low heat until nicely coated with the spices
  8. Add fresh coriander and serve!

Tarte Tatin

Tarte Tatin(3)

The Tarte Tatin is a story of one of those happy accidents in the kitchen – it is said that one of the Tatin sisters in France was baking an apple pie for guests and she accidentally dropped the pie! In one of those Eureka moments, she did what many of us have done in the kitchen when a recipe doesn’t quite live up to our expectations – she improvised!  She picked up the pie, turned it over, tidied it up and served it to her guests upside down and the Tarte Tatin as we now know it was born – and aren’t we glad she dropped the pie and saved the day with the simple act of turning the pie over  …….. what would have been a culinary disaster is today one of the best loved forms of apple pie.  Here is a link to the story of Tarte Tatin and the Tatin sisters….if you are interested.

And the Tarte Tatin went on to be improvised by great innovative cooks into many other sorts of upside down pies using bananas, apricots, plums, peaches and even savoury upside down pies baked with vegetables like peppers, onions, beans and tomatoes.  

Most Tarte Tatin recipes use more or less the same method…. some use cinnamon or cloves to add a hint of spice or a splash of brandy or liqueur to give it that extra oomph.  I have left the spices out of this recipe and let the apples speak for themselves.  I hope you will try it and enjoy this simple and delicious all time favourite –  my husband said, having devoured half the pie, I hope you will do this again and yes I shall!

Tarte Tatin(2)


1 sheet of ready rolled puff pastry (I used JusRol frozen puff pastry which is vegan)
4-5 eating apples – about 700-750 grams (use Cox’s, Braeburns or any apple which is slightly tart)
100 grams light brown sugar
60ml Brandy or Calvados (I used Brandy), OR simply use 60ml water OR mix alcohol with water in equal parts
1 vanilla pod, remove the seeds by splitting with a knife and scrape the seeds out (you could use half teaspoon of vanilla essence)
50 grams vegan butter
Juice and rind of half lemon
8 inch shallow pie dish


  1. Defrost the pastry – takes a couple of hours
  2. Peel and core the apples using an apple corer or cut in half horizontally and scoop out the seeds and core with a teaspoon
  3. Coat apples with lemon juice and set aside
  4. Turn the oven on now to pre-heat at 190C, 375F or gas mark 5 (adjust temperature for fan assisted oven)
  5. In a large frying pan add sugar and Brandy (or whatever you choose to use) and gently dissolve the sugar on low heat, stirring all the time. Let this simmer for about 5 minutes until all the sugar is completely dissolved
  6. Add lemon rind, vanilla seeds (or vanilla essence) and place the apples in the frying pan, cut side down. Cover and cook on low for about 10 minutes – there should be very little sticky caramelised juice left in the pan – if too much, uncover and dry it off a little
  7. Add butter and allow it to melt – take off the heat
  8. Now gently arrange the apple halves cut side down in the tarte tatin dish and scrape all the sticky juices on it
  9. Roll the pastry so it is about an inch larger than the size of the dish – you can always trim the pastry with kitchen scissors when you place it on the dish if it is too big. Place on top of apples and tuck the edges into the dish.  Lightly prick the pastry with a fork or skewer
  10. Place Tarte Tatin in pre-heated oven and bake for 25-30 minutes
  11. Let it cool for 10 minutes, place a plate over the dish and turn it over!  Be careful and wear your oven gloves
  12. Serve warm with cream or ice cream

Easy pukka potato curry

Potato curry(4)

There can be no doubt that curry is definitely very popular in the UK and has for long been one of their favourite cuisines.  Up north they defy all the rules and have chips with their curry!  I must admit I have never gone that far myself – for me curry is best with plain steamed rice or flat bread and at a pinch some crusty bread.  

This curry is made using one of my basic curry sauce recipes and can be used for practically any vegetable or bean dish and you won’t be disappointed.   For example, after frying the spices – this is important as it roasts the spices and gets rid of the raw flavour and also of course ensures all the spices blend with the other ingredients –  so having fried the spices with tomatoes and/or yogurt you simply add the vegetables and/or cooked beans of your choice, some water depending on how thick you like the sauce, and cook according to the choice of vegetables used.  I often use tomato puree if I want a smooth sauce but you can use chopped tomatoes and that too is fine.  One point to bear in mind if using chopped tomatoes is that you will need to cook the tomatoes for at least 15 minutes before adding the vegetables.  Once you’ve tried the recipe below, you can try swapping the tomato puree with tomatoes and omit the yogurt – you will notice the difference in taste and texture and can decide for yourself which you prefer.  Go mad, be bold and experiment with the choice of vegetables, beans and pulses and when you have done the sauce once, it will be as easy as apple pie the next time round!

Potato curry(3)
Frying the spices with tomato puree and yogurt

Serves 3-4


4-5 medium waxy potatoes (approx. 600-650 grams) cut into large chunks (don’t use floury potatoes or they will break up)
Half cup of either frozen soya chunks (like VegiDeli available from Goodness Direct OR dry soya chunks from Neal’s Yard Natural Soya Protein Chunks available at Holland & Barrett & online at Goodness Direct – dry soya needs to be soaked in hot water for 20 minutes)
1 cup frozen peas
1 or 2 fresh green chillies, whole (optional)

For the sauce
1 medium onion, thinly sliced
3 tablespoons oil
Whole garam masala ingredients: 3 green cardamom pods 4 cloves 6 black peppercorns 2 inch stick cinnamon
4 cloves garlic, minced or finely chopped
2 inch piece fresh ginger, minced or finely chopped
½ good teaspoon turmeric
2 heaped teaspoons curry powder (mild or hot, up to you)
1 teaspoon cumin powder
2 tablespoons tomato puree
2 tablespoons unsweetened soya yogurt (I use Sojade available online at Goodness Direct or As Naure Intended in UK)
½ teaspoon salt
Garnish: Fresh chopped coriander


  1. Fry onion and all of the whole garam masala ingredients in oil until onion is golden
  2. Take off heat and add the rest of the sauce ingredients
  3. On low heat fry the spices for about 10 minutes, adding small splashes of water if it sticks to the pan
  4. Add 1½ cups (about 300ml) water and bring to boil, then add potatoes, peas, whole green chillies and soya chunks (strain off the soaking liquid if using dry soya).  Reduce heat to simmer and cooked covered for about 20-25 minutes until potatoes are cooked
  5. Check the gravy and if it is too runny, uncover the pot and cook until gravy is reduced to desired consistency. Gravy in curries is a personal thing – some people prefer a thick sauce and some like it thinner. Don’t forget once cooled the potatoes will also absorb some of the gravy
  6. Sprinkle the chopped coriander and serve with plain steamed rice or peas and rice

Note: This is the basic curry recipe – you can add cauliflower, carrots, swedes, turnips and squash to the curry – experiment and enjoy

Easy potato cakes

Potato cakes

I love potato cakes, don’t you?  When I was a veggie I dipped them in beaten egg before frying, but gram flour does an amazing job and coats the cakes beautifully – no sticking to the pan either.  Make sure you use floury roasting potatoes like King Edward’s and not waxy potatoes which stick to the hands and don’t make fluffy, light potato cakes.

Double the quantity if you wish to freeze.  Also very useful for a packed lunch, put it in a wrap or my no-roll buckwheat flatbread with some salad and away you go.


800 grams floury baking potatoes like King Edwards (don’t use waxy potatoes)
200 grams sweet potato
1 teaspoon onion powder or granules
1 teaspoon cumin powder
1 tablespoon Nutritional Yeast (I use Bob’s Red Mill but this is not easily available in the UK – you may find it in Wholefoods. The other choice is Marigold Engevita which is available in health food stores or from Goodness Direct)
½ teaspoon salt
2 tablespoons fresh chopped coriander and parsley (use both or either)
2 heaped tablespoons gram flour (basan) for coating (gram flour is chickpea flour and available in Asian stores and most supermarkets)
¼ teaspoon black salt or kala namak to add to batter for coating (optional – black salt is available from Asian stores and also online)
Oil for frying


  1. Peel potatoes and sweet potato, cut into thick slices and steam. I find this is the best and simplest method but you could boil them in the skin and then peel
  2. Mash potatoes and sweet potato and add all the spices, fresh herbs, nutritional yeast and salt
  3. Mix the gram flour with about 40ml water and add black salt or ordinary salt and beat into smooth runny batter
  4. Form 6-7 large round potato cakes
  5. Heat oil in frying pan, dip potato cake in batter and shallow fry on both sides until golden (fry on low/medium)

Note: These potato cakes will freeze well and are good for a rainy day when you simply can’t be bothered to cook

No-roll buckwheat flatbread


Buckwheat flatbread(3)
 Above you can see the plain flatbread and the one with onions and coriander

The other day I was flicking through my old copy of Crank’s cook book – it reminds of days when veggie restaurants were rare and the only vegetarian food you could get was in an Asian restaurant or for the quirky pure veggie experience at Govinda’s which is still flying the flag in Soho Street.  Cranks closed down in the early 80s with much sadness never to be resurrected in the old, aesthetic, organic format.  But I have digressed….. so ok, I was flicking through the cook book and came across buckwheat flour!  Ah buckwheat flour, now that was a staple in the early days when we embraced a vegetarian lifestyle – it brought back wholesome memories of buckwheat flour in stews and buckwheat flatbread and buckwheat pancakes.  

In those days there wasn’t much available by way of ready meals nor did we have any substitutes except for dried soya protein which I still use frequently.  So I decided to resurrect my buckwheat flatbread or wraps (back then we didn’t know about wraps either – just simple good life people….) but I couldn’t remember the recipe – well of course I couldn’t, it was more than 30 years ago.  I am also sure I didn’t use soya flour but decided to add this to my recipe for nutrition (rich in protein), moisture and take the edge off the rich, nutty, slightly bitter taste of buckwheat and made a relatively lighter flatbread. By this time I was in my cook’s element….. so I bunged in yet another flour I am sure I hadn’t used – potato flour – well you can’t go wrong with potatoes, can you and I am sure they imparted a slight spring to the bread….. hmmm? You don’t have to use soya flour but I tried without and have to say prefer the version with the soya flour.

The next challenge was to bypass the “roll the flatbread” stage….. too messy and takes time and not helpful for those with little time to cook… would a thick batter work?  Try it yourself – it worked beautifully and not a bit stuck on the pan either.  Just make sure you keep the batter thick and spread it to fit the pan with the back of a spatula or blunt knife.  Eat on its own, take to lunch stuffed with hummus, salad, or dip in yogurt with chopped onion, cucumber & tomato with a good pinch of dried mint – see picture above

Buckwheat flatbread

6 small flatbreads (using small 5 inch frying pan)


100 grams buckwheat flour
50 grams soya flour (if you don’t wish to use soya flour, increase the buckwheat to 150 grams)
50 grams potato flour
½ teaspoon garlic powder
1 teaspoon onion powder/granules
¼ teaspoon turmeric
½ teaspoon cumin powder
½ teaspoon salt
220 ml cold water
Little oil


  1. Mix all the dry ingredients in a bowl, add 220 ml of cold water and mix thoroughly with a wooden spoon until smooth. You should have a thick batter. Be careful with the water; a runny batter will produce something more like a pancake.
  2. In a small frying pan heat ½ tablespoon of oil (I used my small 5 inch frying pan but you could use a larger one if you wish to save time cooking!)
  3. Drop a heaped tablespoon of batter in the pan and quickly spread it to the edges using a spatula or blunt knife.
  4. Cook on low for 3 minutes on each side (6-7 minutes in total), pressing gently with the spatula. It doesn’t stick and is easy to flip over.


Add small amount of finely chopped onion and fresh parsley or coriander to the batter

Hearty Winter Pasta

Pasta, spinach & soya mince

I did a simple all in one spaghetti a while ago when the sun was shining and a light pasta dish was so welcome with a glass of wine in the garden.  But those days are gone, the sun is waning and the evenings are closing in – it is after all November!  This hearty winter pasta is based on the all in one style but is far more robust and well, hearty!  We had a friend coming to dinner and I decided to make it a little bit special and quickly fried a few meat free balls for topping!  It went down very well indeed and second helpings were in order.

I have used a pasta which I had never seen or tried before called Casarecce – it is not actually a tube like penne, but more like rolled flat strips of pasta.  It worked beautifully and absorbed the sauce far more effectively than penne – a shape of pasta I have never really warmed to.  So grab yourself a pack of Casarecce next time you’re shopping – I am now hooked and well stocked up.

4-5 servings


400 grams pasta (I used Casarecce which worked beautifully – available at Sainsburys in UK)
3 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, chopped
3 large tomatoes, about 400 grams, chopped
200 grams fresh spinach or equivalent amount frozen spinach (chop if leaves are big)
1 cup fresh flat leaf parsley (I buy big bunches, wash, chop and freeze – works well)
40 grams dehydrated soya mince (frozen vegan mince is fine too – about 2 cups)
1 tablespoon soya sauce
1 teaspoon oregano
100ml red wine (optional, but it does add to the flavour)
Salt to taste
Vegan meat balls (optional – I used VegiDeli available at Holland & Barretts in UK and Goodness Direct online)

Pasta, spinach & soya mince(4)
Onion & garlic with tomatoes added

Pasta, spinach & soya mince(3)
Mixture ready for the pasta to go in


  1. Fry onions and garlic in olive oil on low heat until translucent but not brown
  2. Add chopped tomatoes, cover and cook for about 15 minutes until mushy
  3. Add chopped parsley and fry for a couple of minutes to release flavours
  4. Add spinach, soya sauce, oregano and wine
  5. Cover and cook for a further 15 minutes until spinach has wilted and ingredients well mixed
  6. Add 650ml of water and the Casarecce.  Bring to boil, reduce heat and let it cook gently – packet says 10-12 minutes, but check. Keep stirring and check for salt.  Best to keep a kettle on the boil in case you need a drop more water.
  7. Fry the vegan meat balls and add before serving

Pasta, spinach & soya mince(2)


Chilli Napolitana

Chilli Napolitana

I wouldn’t describe myself as a big Chilli fan…… it could be that I am simply accustomed to a different taste and recipe.  In Asian homes, we cook red kidney beans called Rajma not with just the traditional Chilli spices like cumin and chilli powder,  but with a variety of curry spices like cinnamon, cardamom, cloves, bay leaves, coriander, cumin, chilli powder, garlic and ginger and this is finally garnished with fresh coriander, served with plain steamed rice; it is a warming and hearty meal.  My mother would soak the red kidney beans overnight and then cook them in a pressure cooker the next day – the stock and juices were retained. The onion, tomatoes and spices were prepared in a separate pan and the beans added to this spicy mixture and gently simmered;  some of the beans were mashed with the back of the wooden spoon to thicken the gravy, resulting in a very aromatic dish of Rajma in a gorgeous, lusciously thick sauce, yum! Will post the recipe next time I get the urge for Rajma soon.

And this is how Chilli Napolitana came to be on our menu when we fancied red kidney beans as filling for our humble jacket potatoes…. and as the name suggests, it is an Italian variation where I have omitted the usual Chilli  ingredients, cumin and chilli powder, and resorted to Italian herbs like oregano and basil – half a cup of red wine takes it to a higher level!

If you use it as filling for jacket potatoes: enough for 3-4 large baking potatoes or 6 medium sized potatoes


1 medium onion, chopped
3 large cloves garlic, sliced
3 tablespoons olive oil
1 tin chopped tomatoes, 400 grams
2 tablespoons tomato puree
1 tin red kidney beans, drained and rinsed
1 good teaspoon dried oregano
1 good teaspoon dried basil
½ cup red wine (optional, but definitely tastier with!)
Salt to taste


  1. Fry the onion and garlic in olive oil until translucent but not brown
  2. Add tin of tomatoes, tomato puree and 1 cup water (about 200ml)
  3. Cover and cook the tomatoes for about 20 minutes
  4. Add beans, herbs, wine and salt and cover and cook for a further 20 minutes until the chilli is thick

Serve with jacket potatoes or rice

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