Mushroom and Bean HotPot

6
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In

Recipe: #7532

August 17, 2012



"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 recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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