2 teaspoons olive oil
1 leek, finely chopped
2 cloves fresh garlic, crushed
2 red capsicums, chopped
6 medium washed potatoes, chopped into 2cm cubes
12 small button mushrooms, trimmed
400g can red kidney beans, drained
1 tablespoon Hungarian paprika
300g can tomato supreme
1 cup vegetable stock
2 cups baby spinach leaves or shredded silver beet
1. Heat the oil in a large, heavy-based saucepan. Cook leek until soft, about 4 min. Add garlic, capsicum, potato and mushrooms. Cook for 5 min.
2. Add the beans, paprika, tomato supreme and stock. Stir well, cover and simmer for 10-15 min. Stir in spinach and season with salt and pepper. Serve with brown rice.