Mexican Veg Stew

3 peppers (Red, green and yellow)

3 medium courgettes

1 aubergine

Chop and stir fry each of the above separately until well cooked

At the same time in a separate pan: 

Fry a chopped onion in some olive oil until it softens

then add the following: 

a heaped tsp of ground cumin

a heaped tsp of ground coriander

a tsp ground ginger

2 tsp of grated fresh ginger

1/2 a  tsp of turmeric 

1 tsp of chilli flakes or fresh chopped Scotch bonnet chilli to taste

 Mix the above

Add a can of chopped tomatoes and a can of kidney beans and simmer

Add the stir fried veg to the mixture above and simmer on a low heat for 45 min 

Serve in a wrap topped with cheese and grilled or with rice