This vegetarian sauce is an absolute winner when it comes to versatile dinner or lunch options. It can be enjoyed on it’s own, with rice or pasta or as a substitute for minced meat in meals such as burritos or nachos. With such an incredible mixture of herbs and spices, this dish sure does come with a bit of a kick, so make sure you can handle your spice before digging in!

Ingredients

• 1 brown onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 teaspoons ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried basil leaves
• 1-2 teaspoons dried chilli flakes
• 2 red capsicums, halved, deseeded, cut into 1cm pieces
• 2 celery sticks, trimmed, cut into 1cm pieces
• 1 carrot, peeled, cut into 1cm pieces
• 700ml passata (tomato pasta sauce)
• 2 x 400g cans cannellini beans, rinsed, drained
• 400g can corn kernels, rinsed, drained
• Parsley, for garnish

Method

1. Heat oil in large saucepan over medium heat. Add onion, garlic, turmeric, coriander, cumin, basil and chilli. Cook and stir for 2 minutes or until onion is tender. Add capsicum, celery and carrot. Cook for 2-3 minutes. Stir occasionally.
2. Pour in passata. Increase heat to medium-high. Bring mixture to a simmer. Reduce heat to medium-low. Cover. Cook for 20 minutes. Stir occasionally. Make sure mixture has thickened. Stir in beans and corn. Cook for 5 minutes or until completely heated through. Season with salt and pepper. Garnish with parsley. Serve hot.