Helen’s Squeaky Unicorn Pink Wee Rainbow Chilli
Prep time: 30 mins
Cook time: 30 mins
2 tablespoons light olive oil
3 garlic cloves, grated
6 radishes, sliced into round circles
70g green beans, cut in half
1 green pepper, cut long into strips
1 small red chilli, chopped into tiny pieces
400g minced beef
150g small yellow tomatoes, left whole
80g purple sprouting broccoli, broken into small florets
1 carrot, peeled and use a vegetable peeler to make carrot ribbons
1 small beetroot, peeled and grated
1/2 aubergine (80g), diced
2 tins chopped tomatoes
1 tablespoon tomato purée
2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon marjoram salt, to taste
2 mugs rice
3 mugs water
zest of ½ lemon
125g pomegranate seeds
25g flat leaf parsley
Veg Portions / Serving: 1
Recipe donated by Helen Perks for Veg Power.
Once a upon a time children around the world were asked what they wanted to see in their rainbow chilli, “squeaky beans” they shouted, “beetroot, so that we can have pink wee”, “Horns (carrots) that have been delivered by the magic unicorn”, “Red jewels like ruby princess rings (pomegranate seeds), and “oak trees (broccoli) so that I can be the giant eating the trees”. “Excellent”, said Helen the Nutritional Fairy Godmother, “you have all chosen well and your wishes will be granted”. Helen said to the children that “if you eat your squeaky unicorn pink wee rainbow chilli, you will grow up to have super powers, like strong bones to do handstands and cartwheels, fast fingers to play musical instruments, and very powerful legs to run really fast. What a very healthy bunch of children you will be”!
Add the oil to the pan and when hot, turn down the heat and add the green beans, radishes, and green pepper and sauté with a lid on for 6 minutes.
Add the minced beef, garlic, and chilli and cook until the mince is brown.
Add the rest of the vegetables, spices, tinned tomatoes, and tomato purée and simmer for 30 minutes with the lid on. Add salt to taste when the chilli is cooked.
Place rice and water into a saucepan, bring to the boil and turn down the heat and simmer for 12 minutes with the lid on.
Add the parsley, lemon zest and pomegranate seeds to the cooked rice blending them thoroughly.
Serve on a plate with the chilli. Enjoy!
You can take vegetables out that you don’t like and swap them in with: sweet corn, peas, purple carrots, and courgette. Strictly no mushrooms as requested by all of you little munchkins.
Kids in the kitchen:
Kids can help by creating the carrot ribbons, grating the beetroot and garlic, breaking off the broccoli florets, and measuring out the herbs, spices and tomato puree. They can also stir the pomegranate seeds, parsley, and lemon rind into the rice.