Cajun Spiced Roasted Vegetable Chilli

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. 

In a small bowl, combine the yoghurt with half the chopped coriander. Stir together and season to taste with salt and pepper, then set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the kidney beans, garlic and Cajun spice mix (add less if you'd prefer things milder). Cook, stirring frequently, for 1 min.

Add the veg stock paste, chopped tomatoes, sugar and water for the sauce (see pantry for both amounts) to the beans.

Bring to the boil and season with salt and pepper, then lower the heat slightly. Simmer until slightly thickened, 6-8 mins.

Stir in the cheese and butter (see pantry for amount), until melted.

Once roasted, stir in the veg. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.