Ingredients

• 1 each of green, yellow and red bell peppers, finely chopped
• 2 stalks celery finely chopped
• 2 zucchini peeled and finely chopped
• 1½ cup asparagus chopped
• ¼ cup fresh parsley chopped
• 3 cups vegetable broth
• 2½ cups tomato puree
• 2 cups brown rice cooked
• 2 cups red kidney beans soaked and boiled
• 3 tbsp thyme chopped
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 2 tbsp red chilli powder
• 2 tbsp Mexican seasoning
• 1 tbsp lemon juice
• salt to taste
• pepper to taste

Intructions

1. In a pan, add 2 tbsp. olive oil, tomato puree and vegetable broth as required to achieve a curry like consistency. Cook well.
2. In another pan, take little olive oil and sauté bell peppers, celery, zucchini, asparagus and parsley. Add this to the mixture in the first pan.
3. Once the puree is cooked, add red kidney beans, soy sauce, red chilli powder, thyme powder and Mexican seasoning to it and mix well.
4. Add salt, pepper and lemon juice.
5. In a separate pan, toss the brown rice with chopped thyme and olive oil.
6. Serve this thyme rice with the hot and delicious gumbo.

Recipe Notes