Recipe: Chilli Pot with Walnuts and Garlic
SERVES 4, Cooking time: 30 minutes
1 onion, finely diced
1 tbsp coconut oil
2 cloves garlic, peeled and crushed
1 to 2 fresh chillies, sliced
80g walnuts (option to toast lightly in the oven)
1 tsp ground cumin
1 tsp paprika powder
800g minced beef
4 carrots, peeled and finely diced
3 Arabic courgettes, finely diced
A tin of chopped tomatoes
2 tbsp tomato puree
1 tbsp tapioca starch (for a thicker sauce, optional)
1 to 2 tsp cocoa powder, optional
70g Lindt 85% dark chocolate
1 bunch fresh coriander leaves, to serve
1 Heat a large heavy based saucepan over a medium-high heat and preheat the oven to approximately 120C if you would like to toast the walnuts.
2 Add the coconut oil, diced onions, crushed garlic and chillies. Stir until the onion starts to become translucent.
3 Tip about two handfuls of walnuts onto a baking tray and roast for about 10 to 15 minutes.
4 Add the cumin and paprika powder to the saucepan with the onion and stir for a minute before adding the beef mince. Turn up the heat to high and sauté the beef until browned.
5 Add the carrots, courgettes, chopped tomatoes and tomato paste to the pot and allow to cook on high, stirring occasionally for about 10 to 15 minutes, or until the carrots are tender.
6 If you would like to thicken the sauce, mix a teaspoon of tapioca starch with a dash of water in a mug, then tip into the pot, stirring thoroughly and ensuring you continue to let it boil for at least another 2 to 3 minutes to cook the starch.
7 If you are using cocoa powder, add this here as well.
8 When the carrots are cooked, chop the walnuts roughly and add to the pot.
9 Remove from the heat and allow to cool slightly while you cut up chocolate into small pieces using a sharp knife, and roughly chop a handful of fresh coriander leaves.
10 You can mix the chocolate through the whole pot before serving (it will melt) or use it as a garnish with the coriander so that it adds texture and holds its shape a bit more.