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Bean and Vegetable Hot Pot

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Ingredients

  • 1 brown onion diced
  • 1 tablespoon reduced-salt soy sauce
  • 1 clove garlic clove crushed
  • 1 cup reduced-salt vegetable stock
  • 1 carrot diced
  • ½ cup sweet potato diced
  • ½ zucchini diced
  • ½ red capsicum diced
  • 1⅓ cups 400g tin of no-added-salt red kidney beans drained and rinsed
  • 1 cup tomato-based pasta sauce
  • 1 teaspoon curry powder
  • 3 tbsp whey protein isolate powder

Instructions
 

  • Heat a frying pan that has been sprayed with oil.
  • Add onion, carrot, sweet potato and garlic, stirring until vegetables are tender.
  • Add zucchini, capsicum, curry powder, soy sauce and stock, keeping 1/4 cup stock in reserve.
  • Bring to the boil and simmer for 2-3 minutes.
  • Add kidney beans and pasta sauce and simmer for 5-10 minutes.
  • Dissolve protein powder in the reserved stock and stir through.
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