Mushroom and Bean HotPot
Recipe: #7532
August 17, 2012
Categories: Tomato Vegetarian, Wine, Canned Tomatoes, Vegetarian Dinner, more
"I found this recipe in a vegetarian cookbook when I was on a vegetarian kick a couple of years ago. I really enjoyed this and still make it even though I am no longer a vegetarian."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (314.9 g)
- Calories 552.3
- Total Fat - 33.6 g
- Saturated Fat - 9.5 g
- Cholesterol - 125 mg
- Sodium - 2113.6 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 1.7 g
- Sugars - 2.9 g
- Protein - 48.2 g
- Calcium - 76 mg
- Iron - 5.2 mg
- Vitamin C - 6.5 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Heat the oil in a large pan over medium-low heat and cook the onions and mushrooms until the onions are soft and dark golden.
Step 2
Stir in the flour and curry paste, then cook for 1-2 minutes before adding the wine, tomatoes, sun-dried tomato paste and beans.
Step 3
Bring to a boil then simmer gently for 30 minutes or until most of the liquid has reduced.
Step 4
Stir in the chutney and herbs before serving.
Tips
No special items needed.
0 Reviews
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